Coleslaw is a quintessential addition to any summer spread, beloved for its creamy texture and satisfying crunch. It’s perfect as a companion to barbecues, weekday sandwiches or part of a “picky bits” selection.
Making your own coleslaw means you can create a dish that’s perfectly tailored to your palate – especially to prevent coleslaw from being goopy. While many claim to have perfected this classic mix of cabbage, carrot, and onion, one woman says her grandmother’s recipe is unrivalled. Food writer and photographer Mackenzie Schieck shared there’s a secret ingredient in her family’s version that makes it stand out.
Mackenzie’s gran took a unique approach, she said on Simply Recipes: “Most coleslaws have slices of cabbage and other ingredients that are small-ish but clearly discernible from one another. She chopped her ingredients more finely than anyone else.”
Some might argue that such fine chopping strips away the coleslaw’s signature crunch. Traditionally, recipes suggest shredding the vegetables not too finely to achieve vibrant, crunchy strands of veg.
Nonetheless, Mackenzie maintains that mincing the pieces “extra small” transforms the coleslaw into the “hands-down the most melt-in-your-mouth slaw” she’s eer had.
Despite the thinner slices, she assures that the coleslaw retains a “nice crunch”, blending seamlessly with the sauce in a manner seldom achieved by others.
No need for chef-level knife skills to master this coleslaw recipe – just use a food processor if you have one.
Mackenzie recommended blitzing the vegetables in the food processor one at a time, pulsing until they’re roughly shredded into chunky pieces.
After that, use a knife to chop the veggies down to your preferred fineness. Her gran would likely advise going for a finer cut.
Coleslaw recipe
This “classic” homemade coleslaw from Good Food is straightforward.
Ingredients
- One small white cabbage or half a large one
- Four carrots, peeled
- One large red onion
- Half a small bunch of dill
- Chives, parsley or coriander, finely chopped (optional)
- One tbsp Dijon mustard
- 50g mayonnaise
- 50g yoghurt
- Sour cream or more mayo
- One to two tbsp white wine vinegar
- A few pinches of paprika
Method
Firstly, discard any blemished or tough outer leaves of the cabbage, then slice it in half through the stem and excise the core using a sharp blade.
Lay the halved cabbage flat on a chopping board and shred finely (or toss a few chunks into a food processor), then give them a final chop.
Grate or blend the carrots, thinly slice the onion and toss them into a bowl with the shredded cabbage.
Add the herbs to the mix, then in a jug, combine the mustard, mayonnaise, yoghurt, and vinegar with a whisk.
Season generously to taste, adjusting the vinegar as needed. Pour the dressing over the veggies and stir thoroughly with a large spoon to ensure an even coating.
Finish with a sprinkle of paprika and serve immediately.
The coleslaw can be stored in the fridge, covered, for up to three days. Stir well before serving.
