Description
This ultra-thick, indulgent coleslaw combines mayonnaise, sour cream, and tangy apple cider vinegar for a rich and balanced flavor. Ready in 20 minutes with no cooking required, it’s perfect for a refrigerator-cooled serving that highlights Napa cabbage’s crisp texture while avoiding sogginess through careful preparation.
Ingredients
Napa cabbage (1 head, 5 lbs)
Carrots (2 large)
Mayonnaise (3/4 cup, full-fat)
Sour cream (1/4 cup)
Apple cider vinegar (2 tbsp)
Granulated sugar (2 tbsp)
Celery seed (1 tsp, ground)
Salt (1 tsp, adjust as needed)
Black pepper (freshly ground, to taste)
Instructions
Clean cabbage and julienne using a mandoline for even slices
Shred carrots using a vegetable peeler for fine texture
Whisk mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper until smooth and creamy
Massage cabbage with salt for 5 minutes to release moisture
Combine cabbage-carrot mix with dressing in a large bowl
Cool mixture in refrigerator 15-30 minutes before serving
Notes
Salt cabbage only 5 minutes before mixing to prevent sogginess
Freeze shredded cabbage-carrot combo in airtight bags for up to 3 months
Use parchment paper between storage containers to catch excess moisture
Enhance protein pairing with grilled tofu or chickpeas for a halal/non-pork option
- Prep Time: 15
- Category: Dinner
- Method: Cold preparation
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 43mg