Docks Coleslaw
- Total Time
- 15 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- ½green apple, peeled and cored
- ½green bell pepper, seeds removed
- 1stalk celery, coarsely chopped
- ¼cup cider vinegar
- 1½tablespoons sugar
- 1teaspoon celery seed
- 1teaspoon caraway seed
- ½teaspoon garlic powder
- ½teaspoon onion powder
- ½teaspoon freshly ground black pepper
- 1½teaspoons kosher salt
- 1cups mayonnaise (preferably homemade)
- ½cup buttermilk
- 1medium (about 2½ pounds) green cabbage, quartered, cored and very finely sliced
- 1½cups shredded red cabbage
- 1carrot, shredded
Nutritional analysis per serving (12 servings)
157 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 9 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 156 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of a food processor, combine the apple, bell pepper and celery and pulse until very finely chopped. Transfer to a nonreactive bowl and add the vinegar, sugar, celery seed, caraway seed, garlic powder, onion powder, pepper and salt. Stir to combine, and let stand 10 minutes. Stir in mayonnaise and buttermilk and refrigerate 1 hour. Add the green cabbage, red cabbage and carrot and toss. (The slaw is best if made and refrigerated at least 1 hour before serving.)
Private Notes
Comments
This coleslaw is never eaten leftover. Bring this to a barbecue event and it will disappear. I have made this for years, since it was first published in the NYTimes. Definitely follow the recipe, step by step - short cuts do not have the depth of flavor (although I do allow myself to buy the pre-shredded cabbage at the store). Dressing can be made the day before, then the final assembly can be done in a snap.
This is a not so sweet and full flavored coleslaw recipe, you can add more sugar if you prefer and it is good too. To make the amount for a 16 OZ bag of shredded slaw mix from the grocery store use 3/4 cup Mayonnaise and 1/3 cup buttermilk and otherwise all the rest of the ingredients works. Incidentally, this recipe turns out almost better with already shredded bagged grocery store mix because it is usually dried out a bit and therefore soaks up the dressing. Good for topping bbq pork,tacos.
This is my go-to coleslaw recipe and it is always a hit whenever I serve it. It is the right dressing to cabbage ratio and perfect balance of tart and sweet. My only change to the recipe as written is a tablespoon of Dijon mustard added to the dressing.
Made this with leftover cabbage from Julia Moskin’s “Cabbage and Sausage”. I was going to add carrot and pepper later when I could get to the store, however I have been eating it even without, as the base flavors are so good.
This is the best coleslaw ever. I omit the green pepper because I don't like it, but otherwise do it exactly as written...return to it every summer, again and again!!
Updates. So, yes, this coleslaw takes a bit of time. But really, if someone else is on the grill, aren't they worth it?
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