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Sweet-Tangy Diner Coleslaw
Melissa Hart

Sweet-Tangy Diner Coleslaw

Diner coleslaw should be cold, crisp and a little sweeter than the version beside barbecue. Salt the cabbage briefly and dry it before dressing; that prevents a puddle at the bottom of the bowl. Make it several hours ahead, not several days.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 small green cabbage 2 lbs, finely shredded
  • 2 carrots coarsely grated
  • 1 1/2 tsp kosher salt divided
  • 3/4 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 2 tbsp granulated sugar
  • 1 tsp yellow mustard
  • 1/2 tsp celery seed
  • 1/4 tsp ground black pepper

Method
 

  1. Toss the cabbage and carrots with 1 teaspoon salt in a colander and let them drain for 20 minutes.
  2. Rinse the vegetables briefly under cold water, then spin or pat them completely dry.
  3. Whisk the mayonnaise, vinegar, sugar, mustard, celery seed, pepper and remaining salt in a large bowl.
  4. Fold the cabbage and carrots into the dressing until evenly coated.
  5. Refrigerate for at least 2 hours, stir once and serve within 24 hours for the best crunch.