Food Network Classic Coleslaw is an easy make ahead side dish with green cabbage, red cabbage, mayonnaise and celery seeds, ready in about 90 minutes. That makes it a great summer potluck or picnic staple, since the slaw only gets better as it sits and chills in the refrigerator.
The key step is tossing the cabbage with only half the dressing before chilling, because that lets the leaves soften without getting soggy. Adding the rest after marinating gives you control over how creamy the final slaw turns out.
Most coleslaws mix everything at once, but this version builds flavor in two stages with a chill between them. Stirring in matchstick carrots and fresh parsley only at the end keeps their color bright and their texture crisp.
Food Network Classic Coleslaw
Course: side dishCuisine: AmericanDifficulty: Easy8
servings25
minutes195
kcalA two-stage coleslaw that marinates thinly sliced green and red cabbage in a creamy mayo dressing with vinegar, sugar and celery seeds. Matchstick carrots and fresh parsley get folded in after one to two hours of chilling to keep their crunch and bright color intact.
Ingredients
1 small head green cabbage
1/2 small head red cabbage
3/4 cup mayonnaise
1/4 cup white wine vinegar, such as Chardonnay
1 to 2 tablespoons granulated sugar
2 teaspoons celery seeds
Kosher salt and freshly ground black pepper
1 cup matchstick carrots
1/4 cup fresh parsley leaves
Directions
- Prep the cabbage:Remove and discard tough outer leaves from the green cabbage. Cut the head in half through the core, then use the tip of the knife to remove the core from both halves. Cut each half into quarters and slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
- Make the dressing:Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired.
- Chill the slaw:Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
- Finish and serve: Once the cabbage has marinated, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.
FAQs
Why does the recipe chill the cabbage before adding the carrots?
Chilling the dressed cabbage for one to two hours lets the salt in the dressing draw out moisture and soften the leaves just enough. Skipping this step leaves you with stiff, crunchy shreds that the dressing slides right off of. The marinating time also lets the vinegar and celery seed flavors soak into each piece evenly.
Can I use a different vinegar in the dressing?
White wine vinegar has a mild, slightly fruity acidity that pairs well with the creamy mayo without tasting too sharp. Apple cider vinegar works as a swap and adds a warmer, slightly sweet note to the dressing. Distilled white vinegar is harsher, so use a little less if that is all you have on hand.
How long does this coleslaw last in the refrigerator?
Prepared coleslaw keeps well in the refrigerator for up to two days when stored in an airtight container. After that the cabbage releases too much water and the dressing thins out noticeably. For the best results, wait to add the carrots and parsley until just before serving so they stay crisp.
Why use both green and red cabbage?
Using both green and red cabbage gives the slaw a mix of mild sweetness from the green and a slightly peppery bite from the red. The color contrast also makes the bowl look more appealing on a buffet table or next to grilled meat. Sticking with just one type still works, but the flavor will be flatter and less interesting.
What is the best way to slice the cabbage for coleslaw?
A sharp chef’s knife or a mandoline set to thin slicing gives you the most even shreds for this recipe. Uneven pieces absorb the dressing at different rates, which leaves some bites dry and others overly wet. Cutting each cabbage quarter into short strips rather than long ribbons also makes the slaw easier to scoop and eat.
