Old-Fashioned Coleslaw

This coleslaw takes a step most recipes skip: soaking the quartered cabbage in cold water for 1 to 2 hours before shredding. That long soak crisps up the cabbage cells, plumping them with water so they stay crunchy even after being dressed. It’s the difference between limp, sad slaw and slaw with real snap.

The dressing has backbone. Red wine vinegar and Dijon mustard cut through the richness of the mayonnaise, giving this version a sharper, more complex flavor than straight-mayo slaws. A touch of sugar balances the acidity.

Finely grated carrots, chopped parsley, and chives add color and freshness. The one-hour chill after mixing lets the dressing penetrate the shreds and everything meld together.

Kitchen Tips

• Shred the cabbage as finely as you can. Thick shreds don’t absorb the dressing and create an uneven texture.
• Pat the shreds dry with towels after soaking. Wet cabbage dilutes the dressing and makes the slaw watery.
• Use freshly ground black pepper, not pre-ground. The flavor is sharper and more aromatic.
• Make this a few hours before serving. Coleslaw improves with time as the flavors come together.

Variations

• Add a tablespoon of celery seed for a classic deli-style slaw.
• Toss in shredded red cabbage for a more colorful presentation.
• Use apple cider vinegar instead of red wine vinegar for a milder, sweeter tang.