Perfect Cole Slaw Recipes

CLASSIC COLESLAW

Steps:

• Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
• Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
• Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.

EASY COLESLAW DRESSING

Steps:

• Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

PERFECT COLE SLAW

Steps:

• Shred the cabbage. I use a Cuisinart with a #2 blade. Combine all 3 ingredients. I use a blender for a smooth dressing. Taste for tartness and sweetness. Adjust accordingly. I lke it best the first few hours when the cabbage is crisp. It will keep 2 days but will be softer.