Cole Slaw

I have to admit that I’m not a fan of traditional cole slaw. It’s too sweet, and there isn’t enough sharpness to cut the richness of the mayonnaise. I spent a significant chunk of my life avoiding it and thinking I didn’t like cabbage. But it turns out cabbage is great, crunchy and peppery, and a vegetable that’s flavor shouldn’t be hidden by a mountain of sugar.

So I developed my own recipe. More vinegar and mustard, and no sugar. There’s till plenty of mayo, but it’s better balanced by the acidity of the other ingredients. And sometimes I add a little cayenne for an added kick. I recommend making it ahead of time. It’s really at its best a day or two after it’s made and the flavors have a chance to meld.

Prep Time: 30 minutes
Total Time: 2 1/2 hours
Makes about 8 cups

Ingredients

1 head of green cabbage (about 2 1/2 to 3 lbs.), shredded or thinly sliced
1 small red onion, thinly sliced (you can substitute any other onion you like if red isn’t your thing)
10 oz. bag shredded carrot (unless you really want to shred them yourself for some reason)
1 cup mayonnaise
1/4 cup dijon mustard
1/4 cup red wine vinegar
1/4 cup apple cider vinegar
1 tbsp salt, plus more to taste
1 tsp black pepper
1/4 tsp cayenne pepper (optional)

1. Prep your vegetables. A cabbage is really dense so I find it helps to take a really large knife and cut it up into more manageable pieces first. Slice it thin. Slice the onion, also thin. Add the cabbage, onion, and carrot to a very large bowl or other vessel (I usually use a stockpot).

2. In a medium mixing bowl, add the rest of the ingredients and whisk together to form the dressing. Pour over the vegetables and toss to combine. Feel free to use less dressing. I like my cole slaw well-dressed, so it might be a little too much for some people. Let it sit for at least a couple hours (best if you can let it go overnight), tossing occasionally. The vegetables will gradually soften and they will become easier to mix as the salt draws their moisture out. Taste and adjust for salt. The dressing is thinner than a traditional cole slaw, so make sure to toss well before serving.