No summer potluck is complete without a big bowl of coleslaw, and we happen to think our recipe is the absolute best. (It’s what makes our chicken burgers so irresistible.) Follow these 3 important rules and you’ll have everyone asking for your recipe.
Shred It Yourself
We cannot stress this enough! That pre-shredded stuff in the grocery store turns limp and oxidizes much faster than freshly shredded, not to mention it just doesn’t taste as good. Luckily, shredding cabbage is super easy—all you gotta do is thinly slice it with a sharp knife and it’ll turn into lovely, crunchy shreds. As for the carrots, you gotta make nice with your box grater for the perfect shred.
Add Some Vinegar
While vinegar coleslaw is a good option, mayo dressing is the classic when it comes to coleslaw. We find that mayo-based dressing can sometimes be overly heavy or cloyingly sweet and fatty, so adding vinegar along with bright and tangy Dijon mustard really lightens it up in the best way possible. We like using apple cider vinegar, but any lighter vinegar like red wine, white wine, or champagne vinegar would work as well. If you want a little kick, a teaspoon or two of your favorite hot sauce would be delicious and will go with everything on your grilling and BBQ menu.
Wait To Dress It
We like to hold our shredded veggies and dressing separate in the refrigerator until serving (or transporting) time. That way, your vegetables will be fresh and crunchy instead of limp and laden with sauce. When you are ready to serve, give the veggies and dressing a quick toss together and call it good. If you do want to toss your coleslaw together beforehand we recommend doing it no more than 2 hours before serving and storing it the refrigerator until you are ready to serve. It will help soften the veggies a little, but leave them still with adequate crunch!
Got leftovers? While they may be increasingly limpy as time goes by, they are still good to eat! Keep refrigerated for up to 5 days and embrace the changing textures with each passing day.