When it comes to coleslaw, the bar for perfection is incredibly high in my kitchen. Over the years, I’ve chased that elusive balance of tangy, sweet, and creamy flavors, paired with the perfect crunch of fresh vegetables. Countless attempts came close but never quite hit the mark. It wasn’t until I took a deeper dive into what truly makes coleslaw extraordinary—time, patience, and a careful layering of flavors—that I cracked the code. After a few revisions, I finally landed on a recipe that delivers everything I was looking for: a satisfying blend of textures and tastes that keeps me coming back for more.
This coleslaw is a star on its own as a side dish, but where it really shines is as a game-changing topping for our Pulled Pork sandwiches. The creamy, tangy crunch pairs flawlessly with the smoky, tender meat, creating a harmonious bite that’s hard to resist. It elevates the sandwich into a textural masterpiece, bringing just the right contrast to the rich, bold flavors of the barbecue. Whether you’re grilling out for a crowd or preparing a casual family dinner, this coleslaw adds a refreshing element that ties the meal together.
But coleslaw is just the beginning. Did you know there’s a whole world of “slaws” out there, each with its own unique twist? Variations like broccoli slaw, made with shredded broccoli stems and a zesty vinaigrette, offer a more nutrient-dense take. Carrot slaw, often featuring bright citrus notes, can add a pop of color and sweetness to your table. Asian-inspired slaws, dressed in sesame oil and soy sauce, bring bold, umami flavors to the mix and pair wonderfully with grilled meats or stir-fries. Each type of slaw carries its own personality, offering endless possibilities to experiment with textures, flavors, and cuisines.
So, whether you’re perfecting the classic coleslaw or exploring new varieties, these dishes have one thing in common: they’re versatile, crowd-pleasing, and full of potential. With a little patience and creativity, you’ll discover the slaw that’s just right for you.
Coleslaw
Ingredients
Dressing
- ¾ cup mayonnaise
- 2 tbsp milk
- 2-3 tbsp sugar
- 1 tsp salt
- ½ tsp pepper
- 3-4 tbsp white vinegar
- 2 tbsp lemon juice
- 2 tbsp dried onion flakes
Vegetables
- ½ cabbage medium, shredded or chopped fine
- 2 carrots medium, shredded fine
Instructions
4+ hours before serving
- In a small mixing bowl, whisk the ¾ cup mayonnaise, 2 tbsp milk, 2-3 tbsp sugar, 1 tsp salt, ½ tsp pepper, 3-4 tbsp white vinegar, 2 tbsp lemon juice, and 2 tbsp dried onion flakes together.
- Cover and refrigerate for at least 4 hours, though 8+ hours is optimal. The flavour develops most after several hours.
- Thoroughly mix the shredded cabbage and carrots together in a large mixing bowl.
- Add dressing over cabbage mixture and mix well to fully incorporate the dressing. Cover with plastic wrap, and refrigerate for about 30 minutes to let all the flavours develop.
- Mix again before serving. Use within 1 day.
Notes
Nutrition
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