Coleslaw usually turns watery because salt in the dressing pulls moisture out of the raw cabbage as it sits, diluting the dressing over time. The fix: salt the shredded cabbage on its own for about 5 minutes first, then rinse and dry it thoroughly before adding the dressing. This draws out the excess water up front (instead of into your finished slaw) while still lightly seasoning the cabbage and keeping it crisp. Salting much longer than 5 minutes starts to soften the cabbage too much. This works for creamy coleslaw, vinegar-based slaws, and any cabbage salad you want to hold up for a while (picnics, cookouts, make-ahead sides).
INGREDIENTS
- 1 green cabbage, cored and very thinly shredded
- 3 tablespoons kosher salt (for salting cabbage)
- 3 tablespoons granulated sugar (for salting cabbage)
- 2 large carrots, peeled and grated
- 0.8 cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoons Dijon mustard
- 1 tablespoons granulated sugar (for dressing)
- 0.3 teaspoons celery seed
- 0.5 teaspoons black pepper, freshly ground
- 0.3 teaspoons kosher salt (for dressing, to taste)
STEPS
- Shred the cabbage: Core the 1 green cabbage, cored and very thinly shredded and slice it as thinly as you can, either by hand or with a mandoline/food processor. Thin shreds release moisture faster and more evenly in the next step.
- Salt the cabbage: In a large bowl, toss the shredded cabbage with 3 tablespoons kosher salt (for salting cabbage) and 3 tablespoons granulated sugar (for salting cabbage). Let it sit for exactly 5 minutes ;— this is enough time to draw out excess water without softening the cabbage too much.
- Rinse and dry thoroughly: Transfer the cabbage to a colander and rinse well under cold water to remove the excess salt. Dry it completely using a salad spinner or by pressing it in clean kitchen towels — the drier the cabbage, the crisper your final slaw.
- Make the dressing: In a separate bowl, whisk together 0.8 cups mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoons Dijon mustard, 1 tablespoons granulated sugar (for dressing), 0.3 teaspoons celery seed, 0.5 teaspoons black pepper, freshly ground, and 0.3 teaspoons kosher salt (for dressing, to taste) until smooth.
- Combine and chill: Add the dried cabbage and grated 2 large carrots, peeled and grated to the dressing and toss until evenly coated. Refrigerate for at least 20 minutes 20:00 before serving to let the flavors meld.
- Serve: Give the slaw a final toss, taste and adjust salt and pepper if needed, and serve alongside barbecue, sandwiches, or tacos.
Notes
Salting time matters more than quantity — stick close to 5 minutes even if you scale the recipe up or down. This slaw holds its crunch in the fridge for several hours, making it ideal for make-ahead picnics and cookouts.