American coleslaw
Coleslaw is a crunchy cabbage salad with a creamy sweet-and-sour dressing. Shred cabbage finely without rubbing it soft, then chill briefly so the sauce coats the vegetables evenly.
Another 30 minutes - cooling
How to make it
Prepared 0 of 6 steps
Prepare the cabbage
Remove damaged outer leaves and the core. Wash and dry the cabbage and shred into short, very thin strips for easy eating. Trim thick, tough ribs if necessary.
Cut the other vegetables
Peel and coarsely grate the carrot or cut into thin matchsticks. Wash and dry the spring onions and slice thinly. Combine the vegetables in a large bowl without crushing them by hand.
Dissolve the sugar
Mix vinegar, sugar, salt and mustard separately. Stir until most grains dissolve so the sweetness is evenly distributed rather than left as gritty patches.
Make the creamy dressing
Add mayonnaise, sour cream, celery seeds and black pepper and stir until smooth. Do not add water; the vegetables release a little juice while resting.
Dress and chill
Fold the vegetables and sauce together from the base. Cover and refrigerate for 30 minutes. Keep the salad crunchy; do not leave it warming and softening on the counter.
Mix before serving
Redistribute the dressing, especially if juice has collected underneath. Divide between bowls without extra sauce. Red cabbage, raisins, apples and nuts are not included.
Little hint
Do not rub cabbage with salt until soft; coleslaw is valued for its crunch. Keep the dressed salad chilled, especially when serving outdoors alongside hot dishes.
Frequently asked questions
What should I watch out for when cooking?
Do not rub cabbage with salt until soft; coleslaw is valued for its crunch. Keep the dressed salad chilled, especially when serving outdoors alongside hot dishes.
How should I prepare the ingredients?
Remove damaged outer leaves and the core. Wash and dry the cabbage and shred into short, very thin strips for easy eating. Trim thick, tough ribs if necessary.
