Choosing Your Dressing: Three Classics

There are three different coleslaw dressings that appear time and time again in American cookbooks:

1. Mayonnaise dressing
2. Buttermilk dressing
3. Sour cream dressing

All three are usually made with some vinegar - either white wine vinegar or cider vinegar is a great choice - along with a touch of sugar and salt.

Avoiding Soggy Coleslaw

Freshly made slaw is at its crunchiest, creamiest best if eaten on the day that it's made. The longer it sits, either on the table or in the fridge overnight, the more liquid is released from the cabbage, which can make the slaw overly wet and soggy.

Therefore, if you want to slaw for the next couple of days, it's best if you prep the carrots and cabbage, and then store them undressed in a container in the fridge until you need them. The dressing can be made and placed in a small jar; when you're ready to assemble your slaw, just mix the two together.

How to Make Classical Coleslaw (Serves 10 to 12 people)

What You Need

Ingredients

For the Slaw: 

•    1 small head (2 to 2 1/2 pounds) cabbage (green, red, or a mix)
•    2 to 3 large carrots (3 to 3 1/2 cups shredded)
•    1 tablespoon salt, optional
•    1 1/4 cup coleslaw dressing

For the Dressing (Choose One)

Mayonnaise dressing:

•    1 cup mayonnaise
•    1/4 cup white wine vinegar or cider vinegar
•    1 tablespoon sugar
•    1/2 teaspoon salt

Buttermilk dressing:

•    1/2 cup buttermilk
•    1/2 cup mayonnaise
•    1/4 cup white wine vinegar or cider vinegar
•    1 tablespoon sugar
•    1/2 teaspoon salt

Sour cream dressing:

•    1/2 cup sour cream
•    1/2 cup mayonnaise
•    1/4 cup white wine vinegar or cider vinegar
•    1 tablespoon sugar
•    1/2 teaspoon salt

Equipment 

•    Chef's knife 
•    Food processor with a shredding blade, or box grater
•    Large mixing bowl
•    Small mixing bowl
•    Whisk

1. Shred the cabbage: Cut the cabbage in half and peel  off a couple of the outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds, or run each quarter through a food processor with a shredding blade. Once shredded, transfer to a large mixing bowl.

2. Shred the carrots: Peel the carrots, then cut them into very small matchsticks or shred them in a food processor with a shredding blade. Once shredded/cut, transfer to the bowl with the cabbage.

3. Whisk the dressing: Whisk together the ingredients for your chosen dressing in a small bowl. Taste and add more salt, sugar, or vinegar to taste.

4. Toss the slaw with the dressing: Pour your dressing over the shredded cabbage and carrots and toss gently to combine - making sure all the shreds are evenly coated.

5. Refrigerate for at least an hour before serving: This gives the flavors time to mingle.  

Source: thekitchn
​Photo: Kelli Foster