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Diner-Style Creamy Coleslaw
Melissa Hart

Diner-Style Creamy Coleslaw

This is the cold, finely chopped slaw that makes sense beside fried chicken and barbecue. Salting the cabbage first pulls out enough water to keep the dressing from turning milky. It needs an hour in the refrigerator, but overnight makes it limp.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 small green cabbage about 2 lbs, finely shredded
  • 1 large carrot grated
  • 1 1/2 tsp kosher salt divided
  • 3/4 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp granulated sugar
  • 1 tbsp whole milk
  • 1/2 tsp celery seed
  • 1/4 tsp black pepper

Method
 

  1. Toss the cabbage and carrot with 1 tsp salt in a colander and let them drain over a bowl for 20 minutes.
  2. Rinse the vegetables briefly under cold water, then spin them dry or press them firmly between clean towels.
  3. Whisk the mayonnaise, vinegar, sugar, milk, celery seed, pepper and remaining 1/2 tsp salt until the sugar dissolves.
  4. Fold the dry cabbage and carrot through the dressing until evenly coated.
  5. Cover and refrigerate for 1 hour so the flavors settle, then stir and serve within 8 hours for the best crunch.