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Classic Creamy Coleslaw

Weber Test Kitchen

  • People

    Serves 12 to 16

  • Prep Time

    15 mins

Ingredients
Instructions

the Ingredients

Kc Style Ribs Coleslaw

Dressing

  • Completed step ¾ cup mayonnaise
  • Completed step 2 tbsp + 1 ½ tsp apple cider vinegar
  • Completed step 1½ tablespoon granulated sugar
  • Completed step 1½ tablespoon fresh parsley leaves, chopped
  • Completed step 1 tablespoon Dijon mustard
  • Completed step 1 teaspoon kosher salt
  • Completed step ¾ teaspoon hot pepper sauce
  • Completed step ¾ teaspoon black pepper

Coleslaw

  • Completed step ½ head green cabbage, cored and thinly shredded
  • Completed step ¼ head red cabbage, cored and thinly shredded
  • Completed step 1 cup shredded carrots

Special Equipment

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

No summer spread is complete without a classic creamy coleslaw. This version delivers the familiar crunchy texture and tangy-sweet flavor everyone looks for, with crisp cabbage and carrots in a peppery, tangy dressing.
  • Mix the dressing ingredients together in a medium bowl.
  • Cut the green and red cabbage into quarters and remove the cores. Starting with the green cabbage, use the slicing attachment on a food processor or mandolin slicer to thinly shred the leaves.
  • Slice the red cabbage to the same thickness, but rinse the red cabbage in cold water and drain well before placing both cabbages in a large mixing bowl.
  • Add the shredded carrots to the bowl.
  • Pour the dressing over the cabbage and carrots. Toss thoroughly to coat all the vegetables evenly.
  • Cover and refrigerate until ready to serve. For the best texture and color, serve within 6–8 hours (see recipe tip).

Recipe Tips

Red cabbage has a tendency to change the color of all the other ingredients in your slaw, giving it a purple hue. Rinsing the cabbage helps avoid this, but if everything is mixed too early, the colors will inherently bleed together.

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