Classic Cabbage and Carrot Coleslaw

Name: Classic Cabbage and Carrot Coleslaw
Total time: 20 min
Ingredients: 1 (2-pound) head green cabbage, shredded, about 6 to 8 cups; 2 large carrots, shredded, about 1 cup; ½ cup mayonnaise; 2 tablespoons tarragon vinegar; 1 tablespoon granulated sugar; 1 teaspoon celery seed; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper; 2 tablespoons chopped fresh parsley

The Garden & Saucier

Classic Cabbage and Carrot Coleslaw

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The Strategy:

A truly great coleslaw is defined not just by the dressing, but by time. While it is tempting to serve this immediately after tossing, resting the cabbage in the refrigerator for at least an hour (Step 3) is absolutely mandatory. The salt and the acid from the tarragon vinegar need time to gently break down the tough cell walls of the raw cabbage. This process draws out the cabbage’s natural moisture, which then emulsifies with the thick mayonnaise, transforming it into a cohesive, perfectly textured creamy dressing.

Serves: 6 to 8 | Total Time: 20 minutes till it’s ready

Ingredients

Coleslaw Vegetables

1 (2-pound) head green cabbage, shredded, about 6 to 8 cups
2 large carrots, shredded, about 1 cup

Dressing and Seasonings

½ cup mayonnaise
2 tablespoons tarragon vinegar
1 tablespoon granulated sugar
1 teaspoon celery seed
1 teaspoon kosher salt
½ teaspoon coarse black pepper
2 tablespoons chopped fresh parsley

Overhead prep shot of finely shredded green cabbage, shredded carrots, mayonnaise, tarragon vinegar, sugar, celery seed, salt, pepper, and parsley

Instructions

Place the shredded cabbage and carrots into a large bowl. Stir together the mayonnaise, vinegar, sugar, and celery seed. Season with salt and pepper.
Pour the sauce over the cabbage and toss to coat.
Cover and refrigerate for at least 1 hour.
Garnish with fresh chopped parsley.

Extreme close-up action shot tossing finely shredded green cabbage and carrots into a creamy mayonnaise dressing

Thing to Note:

For this recipe you can easily take advantage of the prepackaged, preshredded veggies that are in the produce section in the grocery store. Shredded broccoli and purple cabbage are great additions. Others include shredded bell peppers and a touch of sliced onion. For a Mexican spin on traditional coleslaw, add thin strips of seeded jalapeño pepper, a sprinkle of lime juice, and a dash of ground cumin. Garnish with fresh cilantro instead of parsley.

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The Heart of the Table

A classic, unfussy side dish like a homemade coleslaw is the true backbone of any neighborhood gathering. It’s not meant to be precious or intimidating; it’s meant to be scooped generously onto paper plates while standing side-by-side with your friends, grounding the meal in a shared, comforting nostalgia that makes everyone feel instantly at ease.

A gorgeous single-view lifestyle photo of freshly prepared Classic Cabbage and Carrot Coleslaw.

Neighborly Grace

THE PRESENTATION: Serve chilled in a large, heavy, rustic wooden salad bowl to provide a beautiful earthy contrast to the pale green and orange of the slaw. Always wait until the very last moment before serving to garnish with the fresh parsley, so it remains vibrant and crisp rather than wilting into the dressing.
THE POUR: A crisp, ice-cold glass of freshly brewed sweet tea with a wedge of lemon, or a very cold, light-bodied pilsner. You need ultimate refreshment to cut through the creamy mayonnaise.
THE VIBE: Relaxed, nostalgic, and abundant. This is the undisputed champion of the classic American summer cookout, meant to be served on a paper plate right next to a massive, charcoal-grilled hamburger.

Chef’s Recommendations

What Slaw Is For: Beer-Basted Baby Back Ribs with Tennessee Whiskey Barbecue Sauce
The Picnic Ending: Perfect Peach Pie
The Cool Side to the Heat: Short Rib-Stuffed Poblano Peppers
The Sandwich It Goes On: Indoor Barbecue Pork Sammies

The Estate Table

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Classic Cabbage and Carrot Coleslaw

Classic Cabbage and Carrot Coleslaw

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

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