Coleslaw
37 min · 2 min active · makes ~835 g · Medium · American
Coleslaw
A crisp, creamy coleslaw built from finely shredded white cabbage, grated carrot, and thin-sliced red onion, dressed in a sharp, mustardy mayonnaise and soured cream dressing balanced with white wine vinegar and a touch of sugar. It sits well alongside grilled or roasted meat, in sandwiches, or as a straightforward side at the table. The texture is tender but not limp, with a clean, tangy finish.
TOTAL TIME
37 min
ACTIVE TIME
2 min
QUANTITY
~835 g
DIFFICULTY
Medium
CUISINE
American
Who’s eating
A
Ingredients0/11
Tools0/6
Ingredients0/11 gathered · 4 servings
50g
1tsp
80g
40g
2tsp
1tbsp
1tsp
0.25tsp
2tbsp
450g
150g
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 50g | — | — | ||
| 2 | 1tsp | — | — | ||
| 3 | 80g | — | — | ||
| 4 | 40g | — | — | ||
| 5 | 2tsp | — | — | ||
| 6 | 1tbsp | — | — | ||
| 7 | 1tsp | — | — | ||
| 8 | 0.25tsp | — | — | ||
| 9 | 2tbsp | — | — | ||
| 10 | 450g | — | — | ||
| 11 | 150g | — | — |
Tools6 items
Serveware1 item
Procedure30 steps
1 of 30
Peel the red onion
Red onion · 50 g
4 of 30
Add the fine salt to the bowl
Fine salt · 1 tsp
5 of 30
Toss the sliced red onion and fine salt
Look for
until evenly coated
6 of 30
Rest the salted vegetables
⏱ 10 min
ResultRested salted vegetables7 of 30
Drain the rested salted vegetables
8 of 30
Squeeze the drained vegetables
firmly to remove remaining liquid
10 of 30
Add the mayonnaise to the bowl
Mayonnaise · 80 g
11 of 30
Add the soured cream to the bowl
Soured cream · 40 g
12 of 30
Add dijon mustard
Dijon mustard · 2 tsp
13 of 30
Add the white wine vinegar to the bowl
White wine vinegar · 1 tbsp
14 of 30
Add caster sugar
Caster sugar · 1 tsp
15 of 30
Add black pepper
Black pepper · 0.25 tsp
16 of 30
Whisk the soured cream and dijon mustard mixture
Look for
until smooth and combined
17 of 30
Pour the creamy dressing from the small bowl into the large bowl
18 of 30
Toss the squeezed vegetables and creamy dressing
Look for
until evenly coated
19 of 30
Taste the dressed coleslaw
adjust seasoning with extra fine salt if needed
20 of 30
Chill the tasted fine salt
20–30 minutes for a softer, more cohesive texture
⏱ 25 min
ResultChilled coleslaw21 of 30
Chop flat-leaf parsley
Flat-leaf parsley · 2 tbsp
22 of 30
Garnish the chilled coleslaw with the chopped parsley
scatter over just before serving
23 of 30
Rinse the white cabbage
under cold running water
White cabbage · 450 g
⏱ 30s
ResultRinsed white cabbage27 of 30
Rinse the carrots
under cold running water
Carrots · 150 g
⏱ 30s
ResultRinsed carrotsTotal Time37 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 50 g | Peel the red onionResultPeeled red onion | |
| 2 | Peeled red onionstep 1 | Slice the peeled red onionResultSliced red onion | |
| 3 | Sliced red onionstep 2 | Add the sliced red onion to the bowlResultSliced red onion | |
| 4 | 1 tsp | Add the fine salt to the bowlResultSliced red onion and fine salt | |
| 5 | — | Toss the sliced red onion and fine saltLook foruntil evenly coatedResultSalted vegetables | |
| 6 | — | Rest the salted vegetables⏱ 10 minResultRested salted vegetables | |
| 7 | — | Drain the rested salted vegetablesResultDrained vegetables | |
| 8 | — | Squeeze the drained vegetables → firmly to remove remaining liquidResultSqueezed vegetables | |
| 9 | — | Transfer the squeezed vegetables into the large bowlResultSqueezed vegetablesused in step 18 | |
| 10 | 80 g | Add the mayonnaise to the bowlResultMayonnaise | |
| 11 | 40 g | Add the soured cream to the bowlResultMayonnaise and soured cream | |
| 12 | 2 tsp | Add dijon mustardResultMayonnaise and soured cream and Dijon mustard | |
| 13 | 1 tbsp | Add the white wine vinegar to the bowlResultSoured cream and dijon mustard mixture | |
| 14 | 1 tsp | Add caster sugarResultSoured cream and dijon mustard mixture | |
| 15 | 0.25 tsp | Add black pepperResultSoured cream and dijon mustard mixture | |
| 16 | — | Whisk the soured cream and dijon mustard mixtureLook foruntil smooth and combinedResultCreamy dressing | |
| 17 | Creamy dressingstep 16 | Pour the creamy dressing from the small bowl into the large bowlResultCreamy dressing | |
| 18 | Squeezed vegetablesstep 9 | Toss the squeezed vegetables and creamy dressingLook foruntil evenly coatedResultDressed coleslaw | |
| Creamy dressingstep 17 | |||
| 19 | — | Taste the dressed coleslaw → adjust seasoning with extra fine salt if neededResultTasted fine salt | |
| 20 | — | Chill the tasted fine salt → 20–30 minutes for a softer, more cohesive texture⏱ 25 minResultChilled coleslaw | |
| 21 | 2 tbsp | Chop flat-leaf parsleyResultChopped parsley | |
| 22 | Chopped parsleystep 21 | Garnish the chilled coleslaw with the chopped parsley → scatter over just before serving | |
| 23 | 450 g | — | Rinse the white cabbage → under cold running water⏱ 30sResultRinsed white cabbage |
| 24 | Rinsed white cabbagestep 23 | Core the rinsed white cabbageResultCored white cabbage | |
| 25 | Cored white cabbagestep 24 | Slice the cored white cabbageResultShredded cabbage | |
| 26 | Shredded cabbagestep 25 | Add the shredded cabbage to the bowl | |
| 27 | 150 g | — | Rinse the carrots → under cold running water⏱ 30sResultRinsed carrots |
| 28 | Rinsed carrotsstep 27 | Peel the rinsed carrotsResultPeeled carrots | |
| 29 | Peeled carrotsstep 28 | Grate the peeled carrotsResultGrated carrots | |
| 30 | Grated carrotsstep 29 | Add the grated carrots to the bowlResultColeslaw | |
| Total Time | 37 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 212kcal | |
| 3g | |
| 17g | |
| 4g | |
| 13g | |
| 7g | |
| 4g | |
| 854mg |
Ingredients0/11
Tools0/6
american · Recipe
Coleslaw
A crisp, creamy coleslaw built from finely shredded white cabbage, grated carrot, and thin-sliced red onion, dressed in a sharp, mustardy mayonnaise and soured cream dressing balanced with white wine vinegar and a touch of sugar. It sits well alongside grilled or roasted meat, in sandwiches, or as a straightforward side at the table. The texture is tender but not limp, with a clean, tangy finish.
Serves4
Total37 min
LevelMedium
Ingredients
- Red onion50 g
- Fine salt1 tsp
- Mayonnaise80 g
- Soured cream40 g
- Dijon mustard2 tsp
- White wine vinegar1 tbsp
- Caster sugar1 tsp
- Black pepper0.25 tsp
- Flat-leaf parsley2 tbsp
- White cabbage450 g
- Carrots150 g
Tools
Small bowlTea towelChef's knifeLarge bowlWhiskBox grater
Method
1
Peel the red onion
Chefs knifeRed onion · 50 g
2
Slice the peeled red onion
Chefs knifePeeled red onion · step 1
3
Add the sliced red onion to the bowl
Large bowlSliced red onion · step 2
4
Add the fine salt to the bowl
Large bowlFine salt · 1 tsp
5
Toss the sliced red onion and fine saltLook foruntil evenly coated
Large bowl
6
Rest the salted vegetables
10 minLarge bowl
7
Drain the rested salted vegetables
Large bowl
8
Squeeze the drained vegetables → firmly to remove remaining liquid
Tea towel
9
Transfer the squeezed vegetables into the large bowl
Result · Squeezed vegetables · used in step 18
Large bowl
10
Add the mayonnaise to the bowl
Small bowlMayonnaise · 80 g
11
Add the soured cream to the bowl
Small bowlSoured cream · 40 g
12
Add dijon mustard
Small bowlDijon mustard · 2 tsp
13
Add the white wine vinegar to the bowl
Small bowlWhite wine vinegar · 1 tbsp
14
Add caster sugar
Small bowlCaster sugar · 1 tsp
15
Add black pepper
Small bowlBlack pepper · 0.25 tsp
16
Whisk the soured cream and dijon mustard mixtureLook foruntil smooth and combined
Whisk
17
Pour the creamy dressing from the small bowl into the large bowl
Large bowlCreamy dressing · step 16
18
Toss the squeezed vegetables and creamy dressingLook foruntil evenly coated
Large bowlSqueezed vegetables · step 9Creamy dressing · step 17
19
Taste the dressed coleslaw → adjust seasoning with extra fine salt if needed
Large bowl
20
Chill the tasted fine salt → 20–30 minutes for a softer, more cohesive texture
25 minLarge bowl
21
Chop flat-leaf parsley
Chefs knifeFlat-leaf parsley · 2 tbsp
22
Garnish the chilled coleslaw with the chopped parsley → scatter over just before serving
Large bowlChopped parsley · step 21
23
Rinse the white cabbage → under cold running water
30sWhite cabbage · 450 g
24
Core the rinsed white cabbage
Chefs knifeRinsed white cabbage · step 23
25
Slice the cored white cabbage
Chefs knifeCored white cabbage · step 24
26
Add the shredded cabbage to the bowl
Large bowlShredded cabbage · step 25
27
Rinse the carrots → under cold running water
30sCarrots · 150 g
28
Peel the rinsed carrots
Chefs knifeRinsed carrots · step 27
29
Grate the peeled carrots
Box graterPeeled carrots · step 28
30
Add the grated carrots to the bowl
Result · Coleslaw
Large bowlGrated carrots · step 29
Printed 3 September 2026