World's Best Coleslaw Recipe
A delicious coleslaw
What Makes A Great Cole Slaw?
Opinions differ on this, of course. Some people like "dry" slaw, while others like a creamy coleslaw.
This recipe makes a delicious and fresh-tasting slaw that straddles both of these -- it has enough dressing to be moist, but still lets the fresh ingredients shine through.
Every time I serve this slaw it gets raves. I bet you'll get compliments, too.
1/2 of a large green cabbage
4 green onions, including green tops
2 celery ribs, including leaves
1 crisp apple
6 tbsp. mayonnaise
juice of one whole lemon
3 tbsp. sugar
1 tbsp. horseradish
How To Make An Incredible Coleslaw
Squeeze the juice of the lemon into a large bowl.
Core then finely chop the apple. Put the apple into the lemon juice and stir to fully coat. This step will keep your apple looking fresh and prevent discoloration.
Into the bowl with lemon juice and apples, add in the mayonnaise, sugar and horseradish. (You might be tempted to leave out the horseradish... but don't! It adds a certain "something" that really improves the flavor) Mix well, then set aside.
Using a sharp knife, remove the core from the cabbage, then cut into four large pieces. Cut the cabbage into long strips that are as thin as you can slice them.
After removing the root end and washing the green onions, slice them thinly, including the green tops.
Chop the celery thinly, then mince the celery leaves.
Add all of the vegetables to the dressing/apple mixture, generously add salt and pepper, then stir to combine. It will take a while to fully coat the vegetables with the dressing. You might think you need to add a little more mayo, but after about 40 minutes or so the salt will have caused the vegetables to extrude some of their liquid, which will give you plenty of dressing for this slaw.
I love this slaw! It's sweet-sour, and the apple and celery give it a wonderful boost of flavor.