Simple Creamy Coleslaw
Far too often is the cool, creamy and tangy best friend of barbecue run down with too many ingredients. Whether it be the contents or the dressing, the key structural components seem to get lost. That’s why I stick with this no-nonsense, simple and consistent recipe for coleslaw.
Fire up the grill, smoker, oven or crockpot, you’re going to need some barbecue to go with this.
Or some tortilla chips…my wife and I love dipping this stuff with tortilla chips.
Maybe even some fish? I didn’t think about the Long John Silvers way of serving coleslaw with their fish and chicken.
I have to thank America’s Test Kitchen for the inspiration behind this one. In their recipe for “Creamy Coleslaw” (find that here), they salt their cabbage and carrots and allow it to sit in a colander over a bowl for an hour to soften everything and to extract some unwanted moisture. The result is a tender and pleasing chew with the cabbage and carrots.
Simplicity is Key
The overall simplicity of this dish is probably my favorite thing about it. I’m very much a minimalist when it comes to cooking. Basically, I feel that if you can get the job done with one ingredient instead of two, why wouldn’t you do that and save that second ingredient for a different purpose. More food all around!
It’s dressing speaks to this loudly. Start of with mayo. Mayo is a classic base to dressing of slaws and salads and works perfectly here. Only one other ingredient is need with this dressing. That would be…vinegar. By America’s Test Kitchen’s recommendation, you would use rice wine vinegar. I back this up 100 percent, however, white vinegar works well too. It still doesn’t have the same flavor that rice wine vinegar does.
Carrots bring a nice sweetness and also give the slaw a beautiful color. Minced onion adds a little extra crunch and also lends its pungent flavor ever so gently to the slaw as a whole.
I’ve tried a lot of different ways of making cole slaw, and this is hands down my favorite. This flavor is perfectly balanced and there aren’t a lot of crazy ingredient. Simple, easy, tasty. Win, win, win.
- half of a head of cabbage shredded, about 6 cups
- a large carrot, peeled and shredded
- 1/2 of a small to medium onion, minced (depends on how much you like onion)
- 1 tsp salt
- 1/2 cup mayonnaise
- 2 tbsp rice vinegar
- In a colander set over a large bowl, combine the cabbage, carrots and salt. Toss to combine and allow to sit for 1 hour.
- After the hour is up, dump the liquid from the bowl and rinse the cabbage mixture under cold water. Spread it out on a cookie sheet and blot dry with paper towels or lint-free kitchen towel. Return to a large bow.
- Add in onion, mayonnaise and vinegar. Stir well to combine. Serve immediately if desired, however, it tastes way better after refrigerating for a few hours, at least one.