The BEST Coleslaw recipe (2024)

FAQs

Is it best to make coleslaw the night before? ›

Yes, you can make coleslaw in advance. Making it a day before your event is a good idea, as the flavors will continue to meld and develop as it sits. That makes it perfect as a make-ahead potluck recipe.

Directions. Combine mayonnaise, sugar, ranch dressing, vinegar, celery seed, Creole seasoning, black pepper, and salt in a jar; place a lid on the jar and shake until dressing is smooth and creamy. Refrigerate until flavors blend, at least 1 hour.

You could also add grated apple, finely diced pineapple, or even a sprinkle of sugar. Just be careful not to be too heavy-handed — a little sweetness goes a long way. Bitterness is another common problem with coleslaw. Sweeteners like honey and fresh fruit should also help to counteract even a stubborn bite.

Cabbage contains lots of water. Alton Brown suggests salting the cabbage and letting the water drain for two hours, then rinsing the cabbage and spinning it dry before dressing it. That purges the excess water out of the cabbage before it is dressed, so it doesn't get watery.

Pour the dressing over the shredded cabbage and carrots. Toss gently to combine, making sure all the shreds are coated evenly. (If you're making this more than an hour or two ahead of your party, save a little dressing to toss with the salad just before serving.) Refrigerate for at least 1 hour before serving.

Cabbage. The outer layer isn't going to be eaten—the leaves are tougher and undesirable to many—so why wash cabbage? There's a good reason: Worms or other insects could be inside the cabbage, so to be safe, follow these steps for cleaning and washing it.

Mayonnaise/Miracle Whip

Considering that most coleslaw recipes use mayonnaise, it's safe to assume that KFC does it as well. With its fat, its salt, and its slightly acidic taste, mayo is exactly what's needed to balance and enhance the vinegar, salt, and sugar found in coleslaw.

Flavor wise, chopped pickle relish, celery seeds, a touch of Dijon mustard, salt, pepper and sour cream are all common. Just mix everything together and go! Is there a good substitute for white vinegar in this recipe? Add apple cider vinegar if you do not like the white vinegar.

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

Cabbage Core:Issue: The core of the cabbage can be bitter, especially if it's not removed before shredding. Solution: Ensure that you remove the core of the cabbage before shredding it. Cut the cabbage in half, then cut out the triangular core from each half. Old Cabbage:Issue: Older cabbage may develop a bitter taste.

What spice takes away bitterness? ›

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

Adding sweetness to coleslaw is a little secret that will make the dish even more delicious. This can come from sugar, honey, or maple syrup in the dressing or, for those who prefer a milder sweet taste, from dried or fresh fruit in the base veggie mix.

The solution: Some recipes call for soaking cabbage in ice water to make it crisp and plump.

Too much ethylene gas: Ethylene gas is naturally created as certain fruits and veggies ripen, and it can cause your lettuce to turn pink. In particular, bananas, avocados and apples give off a lot of ethylene gas, so make sure your lettuce is stored away from them while in the refrigerator.

This coleslaw keeps for about a week in the fridge. It tastes best after 24 hours but can be enjoyed after 12. Make a batch on the weekend and have a fresh salad every day of the week.

How Long Does Coleslaw Last? Assuming that you're storing your coleslaw in the refrigerator — and haven't taken it out for a stretch of time and put it back in — coleslaw can safely last up to five days. However, it's important to remember that this is the maximum amount of time it should be kept.

Can be covered and chilled for up to 3 days. Mix well before serving.

To slow down this process, it's advisable to store coleslaw in an airtight container in the refrigerator and consume it within a short period. Adding acidic ingredients like vinegar or lemon juice can also help preserve the color by slowing down oxidation.