Coleslaw
Coleslaw is a fresh, crunchy salad made with cabbage, carrots, and celery. It’s the perfect side dish for roasted meats, grilled food, or even a simple sandwich. Easy, creamy, and always a hit! Coleslaw began as a simple cabbage salad and crossed oceans with Dutch and Central European influences. In the United States it became a picnic hero and a natural partner for barbecue. At home it shines because it is crisp, bright and easy to love. The magic comes from thinly sliced cabbage, a balanced creamy dressing and a quiet rest in the fridge.
Ingredients:
- 600 grams white cabbage
- 0,25 piece celeriac (root)
- 1 piece onion
- 1 piece carrot
- 200 milliliters mayonnaise
- 2 tablespoons sugar
- 1 tablespoon vinegar
- 100 milliliters whipping cream (33%)
- 2 pinches black pepper (ground)
Nutrition values (per 100 g):
| Energy | 173 kcal 725 kJ | |
|---|---|---|
| Protein | 1,2 g | |
| Carbohydrates | 7,5 g | |
| - of which sugars | 5,2 g | |
| Fat | 15,7 g | |
| - saturated fat | 3,7 g | |
| - trans fat | 0,2 g | |
| - monounsaturated fat | 4,2 g | |
| - polyunsaturated fat | 7,4 g | |
| - cholesterol | 19,8 mg | |
| Fiber | 1,7 g | |
| Salt | 0,2 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
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Nutrition values (for the whole recipe):
| Energy | 1 941 kcal 8 125 kJ | |
|---|---|---|
| Protein | 13,8 g | |
| Carbohydrates | 83,9 g | |
| - of which sugars | 58,4 g | |
| Fat | 176,1 g | |
| - saturated fat | 41,8 g | |
| - trans fat | 2,2 g | |
| - monounsaturated fat | 46,9 g | |
| - polyunsaturated fat | 82,8 g | |
| - cholesterol | 222 mg | |
| Fiber | 19,3 g | |
| Salt | 2,57 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Recipe steps:
- Peel the celery root and grate it coarsely (or finely if you prefer a milder taste). Add the chopped onion, finely chopped carrot, and cabbage.
- Slice the cabbage into thin strips and put it into a large bowl. Sprinkle with 1 tbsp of salt and let it rest for 30 minutes. Then knead the cabbage well with your hands and drain off the excess liquid.
- In another bowl, mix the mayonnaise (or a lighter version with plain yogurt), sugar, vinegar, and heavy cream. Add pepper to taste and stir well.
- Add the dressing to the prepared vegetables, mix thoroughly, and let the salad rest ideally overnight. If you don’t have time, you can serve it immediately.
Choosing the produce:
Firm white cabbage gives crunch and holds the dressing well. Carrot adds gentle sweetness and a sunny color. Celeriac brings a savory note that makes the salad feel complete. Onion can be bold or shy, use a few thin slices if you prefer a softer finish. Winter cabbages are sturdy and perfect for shredding. In spring a lighter head keeps the salad delicate. For a festive look fold in some red cabbage.
Technique tips:
Shred the cabbage as thin as you comfortably can. Salt it and let it sit for a short while, then gently knead to draw away extra moisture without losing the bite. Grate the carrot to match your texture goals. Celeriac can be coarse for body or fine for a milder profile. Mix the dressing in a separate bowl, then add slowly so you control thickness. Chill the finished salad and give it time to settle, the flavor becomes rounder and the texture more friendly.
Flavor balancing:
Classic dressing blends mayonnaise, a little cream, sugar and vinegar. Use distilled vinegar for a clean edge, apple cider for a softer profile, rice vinegar for a gentle touch. Honey works in place of sugar if you like. A small spoon of mustard lifts the whole bowl. For a lighter version replace part of the mayonnaise with thick plain yogurt. A vegan approach works with plant based mayo and a splash of oat or soy cream.
Variations and regional twists:
Southern style leans sweeter with a touch more carrot. German inspired versions go lighter on cream and keep the dressing thinner and sharper. A Czech table likes a few chopped pickles and a spoon of their brine. Summer invites a few apple cubes. Winter welcomes a whisper of grated horseradish. All of these keep the spirit of coleslaw while meeting the season on your plate.
Serving ideas:
Serve alongside roast pork and chicken, tuck into pulled pork sandwiches or pile onto a burger. It brightens grilled vegetables and brings crunch to simple sandwiches. A pale lager is an easy match. From the wine shelf try a dry Riesling or Grüner Veltliner. For alcohol free service pour chilled apple cider or sparkling water with lemon.
Make ahead and storage:
Coleslaw tastes best after a night in the fridge. Store it in a sealed container and stir before serving. If it thickens add a spoon of cream or a splash of water. Leftovers keep well for two to three days. For picnics pack the salad in a cold box and add it to the main dish at the last moment.
Quick questions:
- Too watery? Fold in a handful of fresh cabbage and a small spoon of mayo.
- Too dry? Add a little cream or a tiny splash of vinegar and a pinch of sugar to rebalance.
- Onion too strong? Soak slices in cold water for ten minutes and drain.
- No sugar wanted? Leave it out or use a small drizzle of chicory syrup.
