Sweet and Tangy Coleslaw Recipe

Let’s dive into the delightful world of homemade coleslaw! For years, I’ve been on the hunt for the perfect coleslaw recipe – one that balances sweetness and tang, creaminess and crunch, and is just plain irresistible. After countless trials and tweaks, I stumbled upon this gem from The Chunky Chef, and let me tell you, it’s a game-changer. My family, who are usually lukewarm on coleslaw, devoured it! The secret, I believe, lies in the perfectly balanced dressing and the crisp, fresh vegetables. It’s become a staple at our barbecues, potlucks, and even weeknight dinners. This isn’t just any coleslaw; it’s the coleslaw. Get ready to experience the ultimate side dish that will have everyone reaching for seconds – and maybe even thirds! In this article, we’ll explore every facet of this fantastic Sweet and Tangy Coleslaw recipe, from ingredients and step-by-step instructions to serving suggestions, helpful tips, and answers to all your burning questions. Prepare to become a coleslaw connoisseur!

Ingredients

The magic of this Sweet and Tangy Coleslaw truly begins with the quality and combination of ingredients. Each component plays a vital role in creating the perfect balance of flavors and textures. Let’s break down each ingredient and understand why it’s essential for this recipe to shine.

• 1 cup mayonnaise (full fat preferred): Mayonnaise is the creamy backbone of our coleslaw dressing. Choosing full-fat mayonnaise is highly recommended for the richest flavor and most luxurious texture. The higher fat content contributes to a smoother, more stable emulsion, preventing the dressing from becoming watery. While you can use light mayonnaise to reduce calories, be aware that it may slightly alter the taste and texture, potentially resulting in a less creamy and slightly tangier coleslaw. For the ultimate indulgence and classic coleslaw experience, stick with full-fat. If you are looking for a tangier flavor profile, consider using mayonnaise made with olive oil, which often has a subtle zest.
• 2 Tbsp lemon juice (fresh is best): Fresh lemon juice is the key to bright, zesty tang in this coleslaw. The acidity of the lemon juice not only cuts through the richness of the mayonnaise but also prevents the coleslaw from tasting overly heavy or cloying. Freshly squeezed lemon juice offers a vibrant, clean flavor that bottled lemon juice often lacks. If you must use bottled lemon juice, opt for a high-quality brand and taste as you go, as bottled juice can sometimes be more acidic. The lemon juice also helps to slightly “cook” the cabbage, tenderizing it just enough without making it soggy. For an extra burst of citrus, consider adding a tiny bit of lemon zest to the dressing.
• 2 Tbsp apple cider vinegar: Apple cider vinegar contributes a different kind of tang – a slightly sweeter, fruitier, and more complex acidity than lemon juice. It adds depth and dimension to the dressing, preventing it from being one-dimensional in flavor. The subtle sweetness of apple cider vinegar complements the sugar in the recipe perfectly. If you don’t have apple cider vinegar, you can substitute with white wine vinegar or rice vinegar, but apple cider vinegar truly provides the best flavor profile for classic coleslaw. Avoid using distilled white vinegar, as it can be too harsh and overpowering.
• 1/2 cup granulated sugar: Sugar is essential for balancing the tanginess of the lemon juice and apple cider vinegar and creating the signature “sweet and tangy” flavor profile of this coleslaw. Granulated sugar dissolves easily into the dressing and provides a clean sweetness. The amount of sugar can be adjusted to your preference. If you prefer a less sweet coleslaw, start with 1/3 cup and taste, adding more if needed. For a slightly healthier option, you could experiment with alternative sweeteners like honey or maple syrup, but be aware that these will impart a slightly different flavor profile. Agave nectar is another option, but it is often sweeter than granulated sugar, so use less.
• 1 tsp kosher salt: Salt is a crucial flavor enhancer in any recipe, and coleslaw is no exception. Kosher salt is preferred by many chefs because of its clean taste and larger crystals, which are easier to pinch and control. Salt not only enhances the sweetness and tanginess but also draws out moisture from the cabbage and carrots, helping to tenderize them and prevent the coleslaw from being too dry. If you are using table salt, which is finer, you may need to use slightly less, as it is more concentrated. Always taste and adjust the salt to your preference.
• 1/2 tsp black pepper: Freshly ground black pepper adds a subtle warmth and spice to the coleslaw dressing, balancing the sweetness and tanginess and adding another layer of flavor complexity. Freshly ground pepper is always recommended for the best flavor, as pre-ground pepper loses its pungency over time. You can adjust the amount of pepper to your liking. For a bolder flavor, try using coarsely ground black pepper.
• 1/2 tsp ground celery seed: Celery seed is a classic coleslaw ingredient that provides a distinctive, slightly bitter, and aromatic flavor that is often associated with traditional coleslaw. It adds a depth of flavor that you can’t quite put your finger on but is essential for that authentic coleslaw taste. If you don’t have celery seed, you can try using a pinch of celery salt, but be mindful of the added salt content and adjust the kosher salt accordingly. Some people also enjoy adding a pinch of mustard powder for a similar depth of flavor.
• 1/3 cup minced red onion: Red onion adds a mild, slightly pungent bite and a beautiful pop of color to the coleslaw. Mincing the red onion finely ensures that it distributes evenly throughout the coleslaw and doesn’t overpower the other flavors. Red onion is preferred for its milder flavor compared to yellow or white onions, which can be too strong in raw coleslaw. If you find red onion too pungent, you can soak the minced onion in cold water for 10-15 minutes, then drain and pat dry before adding to the dressing. This will mellow out the sharpness.
• 1/3 cup chopped fresh parsley: Fresh parsley adds a bright, herbaceous note and a vibrant green color to the coleslaw. It provides a refreshing contrast to the creamy dressing and the crunchy vegetables. Flat-leaf parsley (Italian parsley) is often preferred for its stronger flavor and sturdier texture compared to curly parsley, but either type will work. Make sure to chop the parsley finely so that it distributes evenly throughout the coleslaw. Other fresh herbs that could be used in small amounts for variation include chives, dill, or cilantro, but parsley is the classic choice for coleslaw.
• 8 cups thinly sliced green cabbage: Green cabbage is the quintessential coleslaw vegetable, providing a crisp, slightly sweet, and mild flavor. Thinly slicing the cabbage is crucial for achieving the right texture – you want it to be tender enough to eat easily but still retain a pleasant crunch. You can slice the cabbage by hand using a sharp knife, or use a mandoline or food processor with a slicing blade for faster and more uniform results. When selecting green cabbage, choose heads that are firm and heavy for their size.
• 2 cups thinly sliced red cabbage: Red cabbage adds a beautiful visual contrast to the green cabbage and contributes a slightly peppery and earthy flavor. Like green cabbage, red cabbage should be thinly sliced for the best texture. The vibrant purple color of red cabbage also adds antioxidants to your coleslaw. Be aware that red cabbage can sometimes bleed its color slightly into the dressing, which is perfectly normal and doesn’t affect the taste.
• 2 cups thinly shredded carrots: Carrots add sweetness, color, and a satisfying crunch to the coleslaw. Thinly shredded carrots are ideal for coleslaw, as they incorporate well with the cabbage and dressing. You can shred carrots using a box grater, food processor with a shredding disk, or a vegetable peeler to create thin ribbons. Choose firm, bright orange carrots for the best flavor and texture. Pre-shredded carrots can be used for convenience, but they may not be as fresh or crisp as freshly shredded carrots.

Instructions

Creating this Sweet and Tangy Coleslaw is surprisingly straightforward, but following these detailed instructions will ensure you achieve coleslaw perfection every time. Let’s break down each step to guide you through the process.

1. Prepare the Vegetables: The foundation of any great coleslaw lies in perfectly prepared vegetables. Start by thoroughly washing the green cabbage, red cabbage, and carrots under cold running water. Remove any outer wilted or damaged leaves from the cabbages. For the green cabbage, cut it into quarters and remove the core from each quarter. Do the same for the red cabbage. For the carrots, peel them and trim off the ends. Now comes the slicing and shredding.
   • Thinly Slicing the Cabbage: For both green and red cabbage, you want to achieve thin, even slices. You can do this by hand using a sharp chef’s knife. Place the cabbage quarter cut-side down on your cutting board and slice thinly across the layers. Alternatively, for faster and more uniform slicing, use a mandoline. Be extremely careful when using a mandoline and always use the safety guard. Set the mandoline to a thin slicing setting and run the cabbage quarters across the blade. If you have a food processor with a slicing blade, this is another efficient option. Process the cabbage in batches, ensuring you don’t overcrowd the feed tube. Aim for slices that are about 1/8 inch thick.
   • Thinly Shredding the Carrots: For the carrots, you want to achieve a thin shred. The easiest way to do this is with a box grater. Use the medium-sized holes of the grater and shred the carrots lengthwise. Alternatively, you can use a food processor with a shredding disk. Another method is to use a vegetable peeler to create thin ribbons of carrot. Peel long strips of carrot, then stack a few strips together and slice them thinly lengthwise to create fine shreds.
   • Mincing the Red Onion and Chopping the Parsley: Peel the red onion and cut it in half. Place one half cut-side down on your cutting board and mince it finely. You want the red onion to be very small pieces so that it distributes evenly throughout the coleslaw. For the fresh parsley, wash it thoroughly and pat it dry with paper towels. Gather the parsley into a bunch and chop it finely using a sharp knife.
2. Gather a Large Mixing Bowl: Choose a large mixing bowl that provides ample space to combine all the ingredients without overcrowding. A stainless steel or glass bowl works well. If you have a bowl with a lid, that’s even better, as it will simplify the chilling process later. If your bowl doesn’t have a lid, you’ll need plastic wrap or aluminum foil to cover it. Having a large bowl ensures you can easily toss the vegetables and dressing together without making a mess.
3. Make the Dressing: In the large mixing bowl, start by adding the mayonnaise. Then, add the fresh lemon juice and apple cider vinegar. These liquid components will help to thin out the mayonnaise and create a pourable dressing. Next, add the granulated sugar, kosher salt, black pepper, and ground celery seed. These seasonings are crucial for flavor development.
   • Whisking the Dressing: Using a whisk, thoroughly combine all the dressing ingredients. Whisk vigorously until the dressing is smooth, creamy, and well emulsified. Emulsification is the process of combining oil-based (mayonnaise) and water-based (lemon juice, vinegar) ingredients into a stable mixture. Whisking helps to break down the mayonnaise and incorporate the other ingredients evenly. Taste the dressing at this point and adjust the seasoning if needed. You may want to add a little more sugar for sweetness, lemon juice or vinegar for tanginess, or salt and pepper to taste. Remember that the dressing will mellow slightly once it’s combined with the vegetables.
4. Combine Vegetables and Dressing: Now that your dressing is ready and your vegetables are prepped, it’s time to bring them together. Add the thinly sliced green cabbage, red cabbage, shredded carrots, minced red onion, and chopped fresh parsley to the bowl with the dressing.
   • Tossing to Coat: Using your hands or large spoons, gently toss the vegetables and dressing together until the vegetables are evenly coated in the creamy dressing. Make sure to get dressing into all the nooks and crannies of the sliced cabbage and shredded carrots. You want every piece to be lightly glistening with dressing. Be careful not to overmix, as this can make the coleslaw watery. Toss just until everything is combined.
5. Chill for at Least 2 Hours: Chilling the coleslaw is a critical step that should not be skipped. Cover the bowl tightly with a lid, plastic wrap, or aluminum foil. Refrigerate the coleslaw for at least 2 hours, or preferably longer, to allow the flavors to meld and develop. During chilling, the vegetables will soften slightly as they absorb the dressing, and the flavors will deepen and harmonize. Chilling also helps the coleslaw to reach the ideal serving temperature. For the best results, chill for 4 hours or even overnight. If you are short on time, a minimum of 2 hours is necessary, but longer chilling will always improve the flavor.
6. Serve and Enjoy: After chilling, give the coleslaw a final toss before serving to redistribute the dressing that may have settled at the bottom. Taste and adjust seasoning if necessary – you might need a pinch more salt or pepper. Serve your Sweet and Tangy Coleslaw chilled and enjoy! It’s the perfect side dish for barbecues, picnics, potlucks, sandwiches, burgers, grilled meats, and so much more.

Nutrition Facts

This recipe yields approximately 12 servings of delicious Sweet and Tangy Coleslaw.

• Servings: 12
• Calories per serving: 189

Please note that these nutritional values are estimates and can vary slightly depending on the specific brands of ingredients used and portion sizes. Coleslaw is a relatively calorie-dense side dish primarily due to the mayonnaise in the dressing. However, it also provides some nutritional benefits from the vegetables, including vitamins, minerals, and fiber from the cabbage and carrots. Enjoy coleslaw in moderation as part of a balanced diet.

Preparation Time

Here’s a breakdown of the time involved in making this Sweet and Tangy Coleslaw:

• Prep Time: 20 minutes (This includes washing, chopping, slicing, shredding vegetables, and making the dressing.)
• Chill Time: 2 hours (Minimum chill time for flavors to meld; longer chilling is recommended.)
• Total Time: 2 hours 20 minutes

While the total time is a bit over two hours, most of that is hands-off chill time. The active preparation time is only about 20 minutes, making this a relatively quick and easy side dish to prepare, especially considering the delicious results. You can easily prepare the coleslaw ahead of time and let it chill in the refrigerator until you are ready to serve.

How to Serve

Sweet and Tangy Coleslaw is incredibly versatile and pairs wonderfully with a wide variety of dishes. Here are some fantastic ways to serve and enjoy this classic side:

• As a Classic BBQ Side: Coleslaw is an absolute must-have at any barbecue. It perfectly complements:
  • Grilled Burgers and Hot Dogs: The creamy, tangy coleslaw cuts through the richness of grilled meats and adds a refreshing contrast.
  • Pulled Pork or BBQ Chicken Sandwiches: Pile coleslaw right onto your pulled pork or BBQ chicken sandwich for added flavor and texture.
  • Grilled Ribs and Steaks: Coleslaw provides a cool and crisp counterpoint to smoky, savory ribs and steaks.
  • BBQ Chicken or Brisket: Serve alongside classic BBQ meats for a complete and satisfying meal.
• Picnics and Potlucks: Coleslaw is a perfect dish to bring to picnics and potlucks as it travels well and is enjoyed by almost everyone. Its refreshing nature makes it ideal for outdoor gatherings, especially during warmer months.
• With Seafood: The tanginess of coleslaw pairs beautifully with seafood:
  • Fried Fish or Shrimp: Coleslaw is a classic accompaniment to fried seafood, providing a crisp and refreshing counterpoint to the richness of the fried coating.
  • Fish Tacos: Add a scoop of coleslaw to your fish tacos for extra crunch and flavor.
  • Crab Cakes or Salmon Patties: Serve coleslaw alongside crab cakes or salmon patties for a light and flavorful meal.
• As a Topping: Get creative and use coleslaw as a topping to add flavor and texture:
  • Sandwiches and Wraps: Add a spoonful of coleslaw to sandwiches, wraps, and paninis for extra moisture and crunch.
  • Tacos and Burritos: Coleslaw can add a unique twist to tacos and burritos, especially those with spicy fillings.
  • Baked Potatoes: Top baked potatoes with coleslaw for a creamy and tangy topping.
• Alongside Comfort Food: Coleslaw can lighten up heavier comfort food dishes:
  • Fried Chicken: A classic pairing – the coolness and tang of coleslaw balance the richness of fried chicken perfectly.
  • Mac and Cheese: Serve coleslaw alongside mac and cheese to add a refreshing element to this rich dish.
  • Meatloaf: Coleslaw can cut through the richness of meatloaf and provide a welcome textural contrast.
• Garnish: Enhance the presentation of your coleslaw with simple garnishes:
  • Sprinkle of Fresh Parsley: A sprinkle of chopped fresh parsley adds a pop of color and freshness.
  • Dusting of Paprika: A light dusting of paprika can add a subtle smoky note and visual appeal.
  • Drizzle of Extra Dressing: For extra creaminess, drizzle a small amount of extra dressing over the top before serving.

Additional Tips for Perfect Coleslaw

To ensure your Sweet and Tangy Coleslaw is always a hit, here are five essential tips:

1. Make it Ahead (But Not Too Far): Coleslaw is best made a few hours ahead of time to allow the flavors to meld. You can prepare it up to 4-6 hours in advance and store it covered in the refrigerator. However, avoid making it too far in advance (like a day or more), as the vegetables can become too soft and the dressing may become watery. For optimal texture, aim to make it the morning of or a few hours before you plan to serve it. This timing allows for flavor development without compromising the crispness of the vegetables.
2. Adjust Sweetness and Tanginess to Your Taste: This recipe offers a balanced sweet and tangy flavor profile, but you can easily customize it to your preferences. If you prefer a sweeter coleslaw, add a bit more sugar, starting with a tablespoon at a time. If you like it tangier, add a little more lemon juice or apple cider vinegar. Taste the dressing before combining it with the vegetables and adjust seasonings accordingly. Remember that the flavors will mellow slightly as the coleslaw chills, so it’s okay if the dressing seems slightly bolder at first.
3. Control the Texture: The texture of your coleslaw is just as important as the flavor. For a crisper coleslaw, don’t overmix it and serve it shortly after chilling. If you prefer a softer coleslaw, you can let it chill for a longer period, but be mindful that it might lose some of its crunch over time. The thinness of your cabbage slices and carrot shreds also impacts texture. Thinner slices and shreds will result in a more delicate texture, while thicker cuts will be crunchier. Experiment with different cutting techniques to find your preferred texture.
4. Don’t Be Afraid to Add Crunch: While this recipe focuses on the classic creamy coleslaw, you can easily add extra crunch by incorporating other ingredients. Toasted nuts like pecans, almonds, or walnuts can add a delightful nutty crunch and flavor. Seeds like sunflower seeds or pumpkin seeds are also great additions. For a different kind of crunch, consider adding some finely diced celery or bell pepper. Add these crunchy elements just before serving to maintain their texture.
5. Store Leftovers Properly: Leftover coleslaw should be stored in an airtight container in the refrigerator. It will generally keep for 3-4 days, but the texture may soften over time. The dressing may also separate slightly as it sits, so give it a good stir before serving leftovers. Keep in mind that coleslaw is always best enjoyed fresh, so try to make only as much as you will consume within a few days for the best quality. If you notice any off smells or flavors, discard the coleslaw for food safety reasons.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Sweet and Tangy Coleslaw:

Q1: Can I make coleslaw ahead of time?

A: Yes, you can and should make coleslaw ahead of time! Making it a few hours in advance (4-6 hours) is ideal as it allows the flavors to meld and develop beautifully. The chilling time is crucial for the best flavor and texture. You can prepare it in the morning for an evening event, or even the day before if absolutely necessary, but the texture is best when it’s not made too far in advance. Store it covered in the refrigerator until you are ready to serve.

Q2: How long does coleslaw last in the refrigerator?

A: Properly stored coleslaw will generally last for 3-4 days in the refrigerator. Store it in an airtight container to maintain freshness and prevent it from absorbing odors from other foods in the fridge. While it is safe to eat for this period, the texture will gradually soften over time, and the dressing may separate slightly. For the best quality, aim to consume it within the first 2-3 days. Always check for any signs of spoilage (off smell, slimy texture) before consuming leftover coleslaw.

Q3: Can I use pre-shredded cabbage and carrots to save time?

A: Yes, you can use pre-shredded cabbage and carrots to save on prep time, especially if you are in a hurry. You can find bags of pre-shredded coleslaw mix in most grocery stores, which usually contain green cabbage, red cabbage, and carrots. While this is a convenient option, keep in mind that freshly sliced and shredded vegetables will always have a better texture and flavor. Pre-shredded vegetables may sometimes be drier or less crisp than freshly prepared ones. If using pre-shredded mix, check the expiration date and use it as soon as possible for the best quality.

Q4: How do I make coleslaw less sweet or more tangy?

A: It’s easy to adjust the sweetness and tanginess of this coleslaw to suit your taste. If you want it less sweet, simply reduce the amount of sugar. Start by reducing it to 1/3 cup and taste, adding more if needed. For a tangier coleslaw, increase the amount of lemon juice or apple cider vinegar. Add an extra tablespoon of lemon juice or vinegar at a time, tasting after each addition, until you reach your desired level of tanginess. You can also experiment with the ratio of lemon juice to apple cider vinegar to fine-tune the flavor.

Q5: Can I make a vegan or dairy-free version of this coleslaw?

A: Yes, you can easily make a vegan and dairy-free version of this coleslaw. The key ingredient to substitute is the mayonnaise. Use a vegan mayonnaise alternative, which is widely available in most grocery stores. Many brands offer vegan mayonnaise made from soy, avocado oil, or other plant-based ingredients. The rest of the ingredients in the recipe are already vegan-friendly. When choosing vegan mayonnaise, opt for one that is similar in consistency and flavor to traditional mayonnaise for the best results. Taste the vegan mayonnaise you choose, as some brands may have slightly different flavor profiles, and adjust the seasoning of your dressing accordingly.

Print