How to make cole slaw that stays crunchy and doesn’t get soggy. This is our family recipe for Creamy Classic Crunchy Cole Slaw. A traditional cole slaw with mayo and vinegar.
We’re very picky about cole slaw here on the ranch. It’s got to be crunchy, creamy, tangy, sweet and wonderful. I can’t be soggy or too vinegar-y. It’s got to be just right.
I can take or leave the carrot, but I do put it in when I want to brighten up the overall appearance. This is a recipe that I’ve been making for 40 years. My Aunt Lena’s tried and true Kansas Cole Slaw. She’d bring to to most all family gatherings. And in my books, it’s perfect. She’s also responsible for this Old Fashioned Sweet Tangy Four Bean Salad that we all clamored over.
But what is the secret to keeping it as crunchy as possible?
- Cut the cabbage into quarters, and then remove the cores.
- With a sharp knife, thin slice the cabbage into shreds
- Set the cabbage in a large colander and sprinkle with salt.
- Set the colander in a bowl and put in refrigerator for a couple of hours. The salt will draw the moisture out of the cabbage. which will drain into the bowl.
- Rinse the salted cabbage under cold water and drain well.
- Make the dressing. But don’t dress the cabbage until just before serving.
Crunchy — creamy — perfect.
Let’s take a look at this buttermilk based recipe for Cole Slaw.
The secret to perfectly flavored creamy cole slaw. And how to keep that slaw crunchy and not soggy.
- 2/3 cup mayonnaise
- 1/3 cup buttermilk
- 1/3 cup sugar organic
- 2 tablespoons vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion salt or onion powder
- salt and pepper to taste
- 1 medium cabbage shredded
Mix all wet ingredients and wisk in a bowl. Shred cabbage with the slicer attachment in the food processor. With the grate attachment, add in the carrots.
Can use 2- 16 oz. bags Shredded Cabbage
Combine all ingredients except cabbage in a mixing bowl. Whisk until all combined. Get a large bowl or large container with an air tight lid. Put cabbage in the large container and pour the liquid over.(I love the air tight lid so I can shake it to mix it up) Put in the refrigerator to set. Shake or stir every few hours. Let sit at least 4-5 hours in the refrigerator before serving. It always tastes better when it "soaks" over night. This goes great with Pulled Pork, Sloppy Joes and Sweet Potato Fries. I love to make this for big family gatherings, or Barbecues so I can make it ahead of time. DELISH!
This is a perfect cole slaw recipe for pulled pork sandwiches.
Note: This is a great coleslaw for pulled pork sliders … just sayin’
Creamy Classic Crunchy Cole Slaw Recipe … it’s What’s for Summer