Classic Cole Slaw

This is the coleslaw that belongs at every summer cookout, right next to the burgers and fried chicken. Shredded cabbage and carrots tossed in a creamy mayo dressing brightened with lemon juice and a touch of sugar.

The sugar balances the acidity from the lemon and cuts the raw bite of the cabbage. It’s not enough to make the slaw sweet, just enough to round out the sharp edges.

Chilling for at least two hours is what makes this coleslaw work. The dressing softens the cabbage slightly and the flavors blend together into something much better than what comes straight out of the bowl.

Chef Tips

• Shred the cabbage thin and uniform. Thick, uneven pieces don’t absorb dressing well and create an inconsistent texture.
• Salt draws moisture from the cabbage. If your slaw gets watery after sitting, drain off the liquid before serving and toss with a spoonful of fresh mayo.
• Add the green bell pepper for crunch and color, but slice it paper thin so it blends in rather than dominating.
• Make this a day ahead for the best flavor. It holds well overnight in the fridge.

Variations

• Vinegar slaw: Skip the mayo entirely and dress with apple cider vinegar, oil, and a pinch of celery seed for a lighter, tangier version.
• Asian-style: Toss in shredded red cabbage, edamame, and a sesame-ginger dressing.
• Spicy: Stir in a spoonful of sriracha or diced jalapeno for heat.