Prepare to revolutionize your side dish game with this mouthwatering Tangy Coleslaw with Cooked Dressing that will make your taste buds dance! Unlike ordinary, bland coleslaws that sit untouched at picnics, this vibrant recipe combines crisp green and red cabbage with a decadent, warm dressing that transforms a simple salad into a culinary masterpiece. Get ready to become the star of every potluck and family gathering with this irresistible, flavor-packed coleslaw that's about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 small head green cabbage, shredded
- 1 small head red cabbage, shredded
- 2 carrots, grated
- 1 cup mayonnaise
- 1/4 cup sugar
- 1/4 cup vinegar
- 1 teaspoon celery seed
- Salt and pepper to taste
Instructions
- Prepare the vegetables by thoroughly washing the green and red cabbage heads. Using a sharp knife or mandoline, carefully shred both cabbages into thin, uniform strips, ensuring consistent texture.
- Peel the carrots and grate them using a box grater or food processor, creating fine, delicate shreds that will blend well with the cabbage.
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, and grated carrots. Toss the vegetables gently to create an even distribution of colors and textures.
- For the cooked dressing, combine mayonnaise, sugar, and vinegar in a small saucepan. Heat the mixture over medium heat, stirring constantly to prevent scorching.
- Cook the dressing for approximately 3-5 minutes until the sugar completely dissolves and the mixture becomes smooth and slightly bubbly. Remove from heat.
- Stir in the celery seed, salt, and pepper into the warm dressing, ensuring all seasonings are well incorporated.
- Allow the cooked dressing to cool for 5-7 minutes, which will help it slightly thicken and develop deeper flavors.
- Pour the slightly cooled dressing over the prepared vegetables, using a spatula to mix thoroughly, ensuring every piece is evenly coated.
- Cover the coleslaw and refrigerate for at least 1 hour before serving to allow flavors to meld and develop a rich, tangy taste.
- Before serving, give the coleslaw a final gentle stir and adjust seasoning if needed. Serve chilled as a refreshing side dish.
Tips
- Use fresh, crisp cabbage and grate your carrots just before mixing to maintain maximum crunch and flavor.
- For the most uniform texture, invest in a sharp mandoline or food processor to shred vegetables consistently.
- Allow the cooked dressing to cool slightly before mixing to prevent wilting the vegetables.
- Refrigerate the coleslaw for at least an hour before serving to let the flavors fully develop and meld together.
- For extra depth, consider adding a pinch of mustard powder or a splash of hot sauce to the dressing.
- If you prefer a lighter version, you can substitute half the mayonnaise with Greek yogurt.
- Always taste and adjust seasonings before the final chill to ensure perfect flavor balance.
- The coleslaw can be stored in the refrigerator for 3-4 days, making it a great make-ahead side dish.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 2g
Fat: 14g
Saturated Fat: g
Cholesterol: 10mg
