Coleslaw

A simple, satisfying favorite.

Why You'll Love This Recipe

• Crunchy, tangy, perfectly balanced.
• 5 minutes of work, 1 hour to rest.
• Pairs with everything.
• Make-ahead friendly.
• Cheap and feeds a crowd.

Ingredient Notes

• Pre-shredded coleslaw mix is acceptable — saves 10 min.
• Real buttermilk adds tang; sour cream is the sub.
• Celery seed is the signature slaw flavor.

Ingredient Substitutions

• Greek yogurt for half the mayo.
• Add diced apple or raisins for sweetness.
• Asian slaw: skip dairy, use rice vinegar + sesame oil + ginger.

Equipment Needed

• Large bowl
• Whisk

Prep Tips

• Shred cabbage thin with a sharp knife or mandoline.
• Grate carrots fresh — pre-shredded is dry and woody.

Instructions

1. 1

   Gather and prep: 1/2 small head cabbage, shredded (about 4 cups), 1 medium carrot, sliced, 1 tbsp mayonnaise, 1 tbsp vinegar, 1 cup sugar, 1 tsp salt, 1/2 tsp black pepper. chop the vegetables into even pieces before you start cooking.

2. 2

   Shred cabbage and carrot.

3. 3

   Whisk mayo, vinegar, sugar, salt.

4. 4

   Toss and chill 30 min.

Artsi Pro Tips

• Salt the cabbage 20 min first, then squeeze dry, for crispier slaw.
• Buttermilk + mayo = the classic tang.
• Make ahead — actually improves overnight.

Common Mistakes

• Watery slaw — salt-and-squeeze cabbage first.
• Under-resting — flavors not melded.
• Over-dressing — heavy and gloppy.

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