Celery Seed Coleslaw
Sides, Soups & Salads
You know the slaw. It arrives in a thick-rimmed ceramic monkey dish right next to your patty melt—tight, impossibly crunchy, speckled with tiny black seeds, and coated in a dressing that is thick, sweet, and perfectly tangy. It never weeps all over your fries. Most home cooks fail at coleslaw because they treat it like a leafy green salad. But the short-order veteran working the 7 a.m. shift knows the secret: cabbage is full of water, and water is the enemy of a great diner dressing. By salting and purging the cabbage first, you force it to surrender its moisture. What you are left with is an absorbent canvas ready to soak up a celery-seed-spiked dressing that tastes exactly like a 2 a.m. booth on Route 1.
Ingredients
- green cabbage1 med head
- red cabbage1/4 small head
- carrots2 large
- kosher salt1 tbsp
- granulated sugar1/4 cup
- mayonnaise1 cup
- apple cider vinegar1/4 cup
- celery seed1 1/2 tsp
- Dijon mustard1 tsp
- yellow onion1/4 cup
- black pepper1/2 tsp
Method
- 01
Salt the cabbage to purge its water.
Place the shredded green and red cabbage and grated carrots into a large colander. Sprinkle with the salt and one tablespoon of the sugar, aggressively massaging it into the vegetables, then let it sit at room temperature for at least an hour to draw out the hidden water.
- 02
Rinse the cabbage, then squeeze it mercilessly dry.
Discard the puddle of purged water, then thoroughly rinse the cabbage mixture under cold running water. Lay out a clean kitchen towel, pile the cabbage inside, roll it up, and press down hard to wring out every last drop of moisture before transferring to a large bowl.
- 03
Whisk the dressing until smooth.
In a medium bowl, vigorously whisk the mayonnaise, apple cider vinegar, remaining three tablespoons of sugar, celery seed, Dijon mustard, grated onion, and black pepper until the sugar dissolves and the dressing is glossy.
- 04
Dress the dry slaw.
Pour the dressing over the thirsty cabbage mixture and toss with tongs until every single shred is thickly coated.
- 05
Let it rest in the refrigerator.
Do not eat this immediately. Cover the bowl and chill for at least one hour to let the cabbage absorb the fat and acid, allowing the pungent, earthy celery seed to fully bloom.
Notes
Shortcut the purge.
If you absolutely cannot wait an hour, substitute two 14-ounce bags of pre-shredded coleslaw mix, which is generally much drier than fresh cabbage and won't weep nearly as much water into your dressing.
Store it properly.
Because you took the time to purge the water, this coleslaw will hold perfectly in an airtight container for up to three days without turning into a watery mess.
From Cook Diner Food at Home.