Sweet Deli-Style Coleslaw

Name: Sweet Deli-Style Coleslaw
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 small head (about 1¾ lb) (800 g) green cabbage, outer leaves removed, quartered, core removed, very thinly shredded (about 8 cups); 2 medium (150 g) carrots, peeled and coarsely grated (about 1 cup); 2 tablespoons (20 g) yellow onion, grated on the small holes of a box grater, juices included; 1 teaspoon (4 g) kosher salt (Diamond Crystal); 1 tablespoon (13 g) granulated sugar; ¾ cup (170 g) mayonnaise; ¼ cup (50 g) granulated sugar; 2 tablespoons (30 ml) distilled white vinegar; 2 tablespoons (30 ml) whole milk; ½ teaspoon (1 g) celery seed; ¼ teaspoon (½ g) freshly ground black pepper; ¼ teaspoon (1 g) kosher salt (Diamond Crystal)

From the MyKitchenBank Kitchen

Creamy, tangy-sweet coleslaw with finely shredded cabbage, carrot and a silky mayonnaise dressing, just like the tub from your favorite deli. Salting the cabbage first keeps it crisp and keeps the dressing from turning watery.

Prep: 20 min
Cook: —
Wait: 2 hr 30 min
Total: 2 hr 50 min
Makes: About 6 cups (8 side-dish servings)

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Ingredients

8 servings

For the slaw
1 small head (about 1¾ lb) (800 g) green cabbage, outer leaves removed, quartered, core removed, very thinly shredded (about 8 cups)
2 medium (150 g) carrots, peeled and coarsely grated (about 1 cup)
2 tablespoons (20 g) yellow onion, grated on the small holes of a box grater, juices included
1 teaspoon (4 g) kosher salt (Diamond Crystal)
1 tablespoon (13 g) granulated sugar
For the dressing
¾ cup (170 g) mayonnaise
¼ cup (50 g) granulated sugar
2 tablespoons (30 ml) distilled white vinegar
2 tablespoons (30 ml) whole milk
½ teaspoon (1 g) celery seed
¼ teaspoon (0.5 g) freshly ground black pepper
¼ teaspoon (1 g) kosher salt (Diamond Crystal)

Equipment (8)

Large colander
Large mixing bowl (4–5 quart / 4–5 L)
Medium mixing bowl
Whisk
Sharp chef's knife or mandoline
Box grater
Measuring cups and spoons
Airtight container or plastic wrap

Steps

Before you start

Plan on at least 2 hours of chilling; the flavor and texture are best after 3–4 hours.
Shred the cabbage as finely as you can, with a sharp knife, mandoline or food processor shredding disk, for true deli texture.
Or use two 14-ounce (400 g) bags of coleslaw mix instead of the whole cabbage and carrots, and skip to the salting step.
Use a large non-reactive bowl (glass, stainless steel or ceramic) because of the vinegar.

1
Shred the cabbage
- Remove any tough or damaged outer leaves from the cabbage.
- Quarter it through the core, then cut out the core from each wedge.
- Lay each wedge flat and slice it as thinly as possible, about ⅛ inch (3 mm) thick, then cut the longest strands in half so they are easy to eat.
- Place in a large colander set in the sink or over a bowl.
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Ready when: Shreds are thin, fine and about 2–3 inches long, with no thick chunks.
Tip: A sharp knife gives cleaner, crisper shreds than a dull one, which bruises the cabbage.
2
Add carrot and salt
- Add the grated carrots to the cabbage.
- Sprinkle with 1 teaspoon kosher salt and 1 tablespoon sugar, then toss with your hands to distribute evenly.
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Ready when: Salt and sugar are evenly scattered through the vegetables.
Tip: Use Diamond Crystal salt. If using Morton kosher salt, use only ½ teaspoon.
3
Draw out the water
- Let the salted cabbage and carrots stand in the colander for 30 minutes so the salt pulls out excess moisture.
- Toss once halfway through.
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Ready when: The cabbage looks slightly wilted and there is liquid in the bowl or sink beneath it.
4
Make the dressing
- While the cabbage drains, grate the onion on the small holes of a box grater and measure 2 tablespoons with its juices.
- In a medium bowl, whisk the mayonnaise, ¼ cup sugar, vinegar, milk, celery seed, pepper, ¼ teaspoon salt and the grated onion until completely smooth.
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Ready when: Dressing is pourable, creamy and pale, and no sugar granules are visible when you rub a little between your fingers.
Tip: Whisk for a full minute so the sugar begins to dissolve.
5
Squeeze the cabbage dry
- Press the cabbage and carrots firmly with your hands against the colander to squeeze out as much liquid as possible.
- Pat with a clean kitchen towel or paper towels if it still looks wet.
- Do not rinse.
- Transfer to the large mixing bowl.
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Ready when: The cabbage feels damp, not dripping, when a handful is squeezed.
Tip: Do not rinse: rinsing washes away the seasoning and adds water back.
6
Toss with dressing
- Pour the dressing over the cabbage and carrots.
- Toss with tongs or a large spoon for about 1 minute, until every shred is evenly coated.
- The slaw will look heavily dressed at first; it will relax as it chills.
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Ready when: No dry patches remain and the dressing coats all of the cabbage.
7
Chill until mellow
- Cover the bowl tightly and refrigerate for at least 2 hours, ideally 3–4 hours, so the cabbage softens slightly and the flavors blend.
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Ready when: The cabbage is tender-crisp and the dressing has thickened slightly into a creamy coating.
8
Taste and serve
- Stir well, then taste.
- Add a pinch of salt if it needs more savor, a splash of vinegar (½ teaspoon at a time) if it is too sweet, or a pinch of sugar if too tangy.
- Serve cold.
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Ready when: Balanced flavor that is sweet first, then tangy, with a creamy finish.
Tip: If it looks a little loose after chilling, stir it again; the dressing will recoat the cabbage.

Good to know

Tips

Grate the onion rather than chopping it; it melts into the dressing for flavor without harsh raw chunks.
Don't skip the salting step; it is the difference between crisp, creamy slaw and a watery bowl.
Start with the full ¼ cup of sugar for authentic deli sweetness; reduce to 3 tablespoons for a less sweet slaw.
Add 1 tablespoon finely minced red or green bell pepper or a pinch of dry mustard for variation.

Make ahead

"Make the slaw up to 24 hours ahead and keep it covered in the refrigerator. For the crispest texture, store the salted, drained cabbage and the dressing separately for up to 2 days, then toss together at least 1 hour before serving."

Storage & reheating

"Refrigerate in an airtight container for up to 4 days; it will soften and release some liquid over time, so stir before serving. Keep it cold, and do not leave it at room temperature for more than 2 hours (1 hour if above 90°F / 32°C). Do not freeze; the mayonnaise dressing separates and the cabbage turns watery."

Substitutions

distilled white vinegar → apple cider vinegar. Gives a slightly fruitier tang; use the same amount.
whole milk → buttermilk. Adds extra tang and makes the dressing a little thinner and more classic. Use the same amount.
mayonnaise → half mayonnaise, half sour cream or plain Greek yogurt. Lighter and tangier; reduce the vinegar to 1½ tablespoons.
green cabbage → two 14-ounce (400 g) bags coleslaw mix. Replaces both cabbage and carrots; salt and drain as directed. Chop any long strands for easier eating.