Creamy Coleslaw with Apple Cider Dressing

An American coleslaw side built from cabbage, carrots, and a mayonnaise-based apple cider dressing. The slaw is mixed just before serving so it stays crunchy, with celery seed adding a classic deli-style edge and chives for a fresh finish.

By Julienne

Servings: 6

Ingredients

• 900 g green cabbage cored and thinly shredded
• 150 g carrots peeled and grated
• 6 g kosher salt
• 120 g mayonnaise
• 30 ml apple cider vinegar
• 45 ml apple cider
• 10 g Dijon mustard
• 8 g granulated sugar
• 2 g celery seed
• 1 g black pepper freshly ground
• 10 g chives thinly sliced

Instructions

1. In a large bowl, combine 900 g shredded cabbage, 150 g grated carrots, and 6 g kosher salt. Toss well and let stand for 5 minutes to lightly soften the cabbage. The cabbage looks slightly wilted and has begun to release moisture.
2. In a small bowl, whisk together 120 g mayonnaise, 30 ml apple cider vinegar, 45 ml apple cider, 10 g Dijon mustard, 8 g granulated sugar, 2 g celery seed, and 1 g black pepper until smooth. The dressing is fully emulsified and evenly speckled with celery seed.
3. Pour the dressing over the cabbage mixture and toss until every shred is evenly coated. Fold in 10 g sliced chives. The slaw is glossy and evenly dressed, with no dry pockets at the bottom of the bowl.
4. Serve immediately for maximum crunch, or chill for up to 20 minutes if you want a slightly softer texture. Toss again before serving if any dressing settles. The slaw tastes crisp and tangy with a creamy coating.