With an abundance of fresh vegetables, this coleslaw salad is perfect for a summer picnic or potluck. The creamy dressing adds a touch of richness, while the celery seed provides a lovely crunch. Be sure to give this salad plenty of time to chill before serving, as it tastes best when the flavors have had a chance to meld together.
Selecting The Finest Ingredients For The Salad
Depending on where you live, you may be able to find all of the ingredients for this salad at your local farmers’ market. If not, look for them at a well-stocked grocery store. For the best flavor, use freshly squeezed lemon juice and homemade mayonnaise.
- The vegetables: Look for crisp, fresh cabbage, carrots, and red onion.
- The dressing: A mixture of mayonnaise, sour cream, lemon juice, and celery seed.
More Tips For a Perfect Homemade Coleslaw Salad
- To shred the cabbage, you can use a large-holed cheese grater or a food processor fitted with the shredding attachment.
- If you don’t have time to make your mayonnaise, you can use store-bought, but it won’t be quite as flavorful.
- This salad is best if it’s made a day in advance, as the flavors have a chance to marry and the cabbage has a chance to soften slightly.
- If you’re feeding a crowd, this salad can easily be doubled or tripled.
Ways To Cut Cabbage For Coleslaw
Shredding cabbage is easy, and there are a couple of different ways that you can do it.
- The first is to use a large-holed cheese grater. Simply place a quarter of cabbage at a time on the grater and grate away.
- The second way is to use a food processor fitted with the shredding attachment. Again, work with one-quarter of cabbage at a time and pulse until it’s the desired consistency. This method is probably the quickest and easiest, as you don’t have to worry about your fingers getting shredded along with the cabbage.
Achieving The Restaurant-Style Dressing
- The key to getting a creamy, thick dressing is to use good quality mayonnaise. If you have the time, making your own is always best, as it will be more flavorful than store-bought.
- Another important tip is to make sure that all of the ingredients are well combined before adding them to the salad. This means whisking the dressing ingredients together until they’re emulsified, or using a blender or food processor to get the desired consistency.
- The last step is to taste and adjust the seasonings as necessary. You may want to add a bit more lemon juice for brightness or some additional celery seed for crunch. Once you’ve got the dressing just the way you like it, simply toss it with the shredded cabbage and carrots.
Letting The Salad Rest
This salad tastes best when it’s had a chance to sit for a bit and absorb all of the flavors from the dressing. So, once you’ve mixed everything, pop it in the fridge and let it chill for at least an hour, or preferably overnight.
When you’re ready to serve, give the salad a good stir, taste it one last time, and add any additional seasonings that you think it might need. Then, dig in and enjoy!
Coleslaw Salad Recipe
- 1 Food Processor
- 1 head cabbage shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 lemon juice freshly squeezed
- 1 celery seed
- 1/2 kosher salt
- 1/4 black pepper freshly ground
- 1 carrot shredded
- 1/4 red onion thinly sliced
- In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, celery seed, salt, and pepper.
- Add the shredded cabbage, carrots, and red onion and toss to coat.
- Cover and refrigerate for at least 1 hour, or overnight.
- Taste and adjust the seasonings as necessary before serving. Serve chilled.
- If you don't have time to make your mayonnaise, you can use store-bought, but it won't be quite as flavorful.
Serving SuggestionsThis salad is perfect for summer potlucks and picnics, or simply as a side dish to your favorite grilled meats. Variations
- For a bit of extra flavor, try adding in some chopped fresh herbs, like dill or parsley.
- If you want a little bit of sweetness, you can add in a tablespoon or two of honey.
- For a bit of extra crunch, try adding in some chopped nuts or seeds, like sunflower kernels or chopped almonds.
Storing SuggestionsThis salad will keep in the fridge for several days. However, the cabbage may start to wilt after a day or two. If this happens, simply give the salad a good stir and it will be good as new.
That’s all there is to it! Now you know how to make the perfect coleslaw salad. So, the next time you’re looking for a summer side dish, give this recipe a try. I’m sure you’ll love it as much as we do.