Aunt Ro's Coleslaw

Aunt Ro’s coleslaw hits the sweet spot between deli-counter and church-potluck. Equal cups of mayonnaise and sour cream make a dressing that is creamy without being heavy, while two tablespoons of vinegar keep things from sliding into too-rich territory.

The celery seed is the workhorse spice here. Just half a teaspoon adds that unmistakable old-school slaw flavor that takes the dish from generic cabbage salad to something with character. Without it, you have white sauce on shredded cabbage.

Superfine sugar is intentional. Granulated dissolves slowly in cold dressing and leaves a gritty finish. Superfine (sometimes labeled bar sugar or caster sugar) blends in evenly and balances the vinegar without ever feeling sweet.

Slicing the cabbage into long, thin slivers (not chunky chops) is what gives Aunt Ro’s slaw its proper texture. Long strands tangle into the dressing and hold their shape on the plate. Squared-off cubes feel heavy and clumsy.

Kitchen Tips

• Salt the shredded cabbage and let it sit 30 minutes before tossing with the dressing for crisper, less watery slaw. Squeeze gently to remove excess moisture.
• Make the dressing an hour ahead and let the celery seed bloom in the cool acid before it ever meets the cabbage.
• Toss lightly. Aggressive mixing bruises the cabbage and turns the slaw weepy.
• This slaw improves overnight in the fridge as the flavors marry. Make it the day before for the best version.

Variations

• Add 1 grated carrot for color and a touch of sweetness.
• Use Greek yogurt in place of half the sour cream for a tangier, lighter dressing.
• Stir in 2 tablespoons Dijon mustard and a teaspoon of horseradish for a sharper, BBQ-friendly slaw.