Good Ole Coleslaw

This is a classic creamy coleslaw with a couple of upgrades that lift it above standard barbecue-joint slaw. Sour cream gets stirred into the mayo for tang, Dijon mustard adds sharpness, and caraway seeds scattered at the very end bring an unexpected anise-like warmth that pulls the whole thing together.

The sour-cream-and-mayo combination is the move. All-mayo slaw is heavy and one-dimensional; the dab of sour cream cuts the richness and brightens the whole bowl. Even a tablespoon makes a noticeable difference.

Caraway seeds are the recipe’s signature touch and worth not skipping. Sprinkled in just before serving (not at the start), they keep their crunch and aromatic bite. If you stir them in early they go soft and lose punch. Add them to the bowl when you’re about to put it on the table.

Let the slaw sit refrigerated for at least an hour before serving. The cabbage softens slightly, releases water, and the dressing penetrates the shreds. Ten minutes is not enough; an hour is the difference between dry slaw and proper slaw.

Use red or white cabbage. Red gives a striking color but bleeds dye into the mayo. White cabbage stays prettier; red brings drama. Mix both for the best of both.

Pro Tips

• Salt the shredded cabbage and let it sit 15 minutes in a colander before dressing. Drawing out moisture means a less watery slaw that holds longer.
• Use a mandoline or food processor for thin, even shreds. Knife-cut shreds tend to be uneven.
• Add the caraway seeds last and mix gently so they stay distributed across the top, not buried.
• Make this 2 hours ahead. The flavors deepen significantly between the 1-hour and 4-hour mark.

Variations

• Substitute apple cider vinegar for the white vinegar for a tangier, slightly sweet kick.
• Add a chopped Granny Smith apple or a handful of dried cranberries for sweet-tart fruit notes.
• Stir in a tablespoon of honey or maple syrup for a sweeter Southern-style slaw.