Why It Works
- A sugar-and-salt mixture purges the cabbage of excess moisture, leaving it tender but still crunchy.
- Sour cream adds a distinct tanginess to the dressing that pairs well with the apple.
- Granny Smith apples add fruitiness and complement the sweet-tart flavor of the dressing.
My barbecue side dish game was forever changed when I realized that with a simple prepping technique and the addition of flavorful dressings, coleslaw really is the perfect complement to rich, fatty barbecued and smoked meats.
In Kenji’s classic creamy coleslaw, he recommends prepping the vegetables to remove extra moisture, allowing them to better absorb dressing and seasoning. Starting with this foundation, I experimented with a tart vinegar slaw, a flavorful mustard coleslaw, a regional Lexington-style red slaw, and a spicy Tex-Mex variation.
Serious Eats / Mateja Zvirotić Andrijanić
For another twist, I add both tartness and fruitiness to this coleslaw by shredding Granny Smith apples into my cabbage and carrots. When settling on an appropriate dressing to pair with this version, I started with sour cream, which makes a richer and more complex base than mayonnaise alone. To keep it from overpowering the other components, I cut it with a touch of mayo, along with vinegar, sugar, honey, black pepper, and mustard powder. I love the texture of celery seeds, but didn’t think they’d enhance the flavor profile, so I decided to go with more neutral poppy seeds here. The final slaw is tangy and tart, adding a new dimension to the classic with the bright fruitiness of the apple.
June 2014
Tired of Watery Coleslaw? This Simple Technique Fixes It for Good
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For the Slaw:
1 large head green cabbage (about 3 1/2 pounds), finely shredded
1 large carrot, peeled and grated on the large holes of a box grater
2 Granny Smith apples, peeled, cored, and grated on the large holes of a box grater
2/3 cup granulated sugar (4 3/4 ounces; 134 g)
1/3 cup Diamond Crystal kosher salt (1 3/4 ounces; 48 g); for table salt, use half as much by volume
For the Dressing:
1/2 cup sour cream (4 ounces; 113 g)
1/3 cup mayonnaise (2 3/4 ounces; 75 g)
1/3 cup (80 ml) apple cider vinegar
3 tablespoons granulated sugar (1 1/2 ounces; 45 g)
3 tablespoons honey (2 1/4 ounces; 63 g)
1 teaspoon freshly ground black pepper
1/2 teaspoon mustard powder
1/2 teaspoon poppy seeds
For the Slaw: In a large colander, combine cabbage, carrot, and apple. Sprinkle with sugar and salt and toss to combine. Let sit for 5 minutes, then rinse thoroughly under cold running water.
Serious Eats / Mateja Zvirotić Andrijanić
Meanwhile, prepare the dressing: In a small bowl, whisk sour cream, mayonnaise, apple cider vinegar, sugar, honey, black pepper, mustard powder, and poppy seeds to combine.
Serious Eats / Mateja Zvirotić Andrijanić
To Assemble: Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a 13- by 18-inch rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel. Blot mixture dry with paper towels, and place vegetables in a large bowl.
Serious Eats / Mateja Zvirotić Andrijanić
Pour dressing over slaw and toss to coat. Adjust seasoning with additional salt, pepper, and sugar as needed.
Serious Eats / Mateja Zvirotić Andrijanić
Special Equipment
- Whisk, colander, salad spinner
