Joannes Classic Creamy Coleslaw The Ultimate AntiSoggy BBQ Sidekick

Joannes Favorite Creamy Coleslaw Recipe

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Preparation time:20 Mins

Cooking time:0

Servings:8 servings

Ingredients:

• 1 lb green cabbage, finely shredded
• 1/2 lb red cabbage, finely shredded
• 2 large carrots, grated or julienned
• 1 Tbsp kosher salt (for draining)
• 1 cup full-fat mayonnaise
• 1/4 cup sour cream or crème fraîche
• 3 Tbsp apple cider vinegar
• 2 Tbsp granulated sugar
• 1 tsp Dijon mustard
• 1 tsp celery seed
• 1/2 tsp freshly ground black pepper
• 1/2 tsp fine sea salt

Instructions:

• Shred the green and red cabbage and grate the carrots. Place the shredded cabbage mixture into a large bowl. Sprinkle evenly with the 1 Tbsp of Kosher Salt.
• Toss the mixture vigorously for 30 seconds to distribute the salt. Allow the cabbage to rest in the bowl for 30 minutes. The salt will draw out excess moisture.
• While the cabbage rests, prepare the dressing. In a separate medium bowl, combine the mayonnaise, sour cream, apple cider vinegar, and Dijon mustard. Whisk in the granulated sugar, celery seed, black pepper, and the 1/2 tsp of fine sea salt until smooth and well-emulsified.
• Transfer the salted cabbage mixture to a fine-mesh sieve or colander and rinse briefly under cold running water to wash off the excess salt. Shake the colander well.
• Transfer the rinsed vegetables onto a clean, thick kitchen towel or several layers of sturdy paper towels. Squeeze and blot the vegetables firmly to remove every drop of remaining liquid. This step is non-negotiable for a non-soggy slaw.
• Transfer the dried vegetables back into the cleaned large mixing bowl. Pour the creamy dressing over the vegetables and use a spatula to fold until every piece is coated.
• Cover the bowl tightly and refrigerate for a minimum of 1 hour to allow the flavors to deepen and ‘marry.’ Give the coleslaw one final stir before serving.

Nutrition Facts

Calories:514 kcal

Protein:5.7 g

Fat:6.3 g

Carbs:42.5 g

Fiber:7.8 g

Sugar:0.0 g

Sodium:5249 mg

Recipe Info

Category:Side Dish

Cuisine:American

Solving the Soggy Slaw Dilemma: Why This Recipe is Your New Favorite

Few sides are as essential to barbecue season as coleslaw, yet few are so often disappointing. The primary culprit? Moisture management. A traditional slaw recipe, when improperly prepared, begins to weep almost immediately after the dressing is added, resulting in a watery mess that dilutes the flavor and destroys the texture. This recipe, known affectionately as Joannes Favorite Coleslaw , employs a crucial, professional technique that completely eliminates the risk of sogginess. We’re not aiming for a sad, limp cabbage salad; we’re aiming for the deli-style, impossibly crunchy, and perfectly emufied side dish that elevates everything it touches.

The Defining Characteristics of a Truly Great Coleslaw

A truly great coleslaw offers three non-negotiable attributes. First and foremost is the texture: the vegetables must maintain their crisp integrity for hours, resisting the softening effects of the acid and salt. Second, the dressing must be thoroughly rich and well-coated, adhering to every single strand of cabbage without pooling at the bottom of the bowl. Finally, the flavor profile must achieve a delicate equilibrium—a perfect contrast between the rich, creamy foundation and a sharp, tangy counterpoint, with just enough sweetness to make it addictive. This specific method ensures you nail all three every single time, making this truly the Best Coleslaw Recipe you will ever make.

Introducing the Salt Drain: Our Secret Weapon Against Wateriness

The secret to resisting that inevitable dilution lies in the Salt Drain . Cabbage, even when shredded, holds a significant amount of water. When it encounters the salt and acid in a dressing, osmosis pulls that water out, thinning your carefully crafted emuon. By pre-salting the shredded cabbage with a tablespoon of kosher salt and allowing it to rest for 30 minutes, we force the vegetable to release its excess liquid before it ever meets the mayonnaise. This simple, crucial step prepares the cabbage to accept the dressing rather than fight it, providing the foundation for a flawless, long-lasting crunch.

Essential Components for Joannes Favorite Coleslaw

While the technique is important, the ingredients themselves must be of high quality to support the rich deli flavor we are seeking. This slaw relies on a blend of both green and red cabbage, providing depth of color and slightly varied texture, complemented by vibrant grated carrots. For the body of the Slaw Dressing , we utilize full-fat mayonnaise for maximum richness, stabilized and brightened by the addition of sour cream or crème fraîche. The flavor agents are precise: tangy apple cider vinegar provides the necessary sharpness, while Dijon mustard adds depth. The classic, essential finishing touch that truly defines this recipe is the presence of celery seed—a non-negotiable element for that authentic profile.

Preparing Your Produce: Shredding Techniques for Maximum Crunch

The size and shape of your vegetables directly impact the final texture and how well they absorb the dressing. Whether you use a box grater, a mandoline, or a sharp chef’s knife, the goal is uniform, fine ribbons. Thin shreds have maximum surface area, allowing the dressing to coat every piece evenly and ensuring a delightful, non-chunky crunch in every bite.

Perfecting the Cabbage-to-Carrot Ratio

To achieve the ideal textural balance and the visual appeal of a Colorful Coleslaw With Dressing , we use a ratio of roughly two parts cabbage to one part carrot. Specifically, we call for one pound of finely shredded green cabbage and half a pound of red cabbage, yielding 1.5 pounds of crisp base, augmented by two large grated carrots. This ensures the slaw base is predominantly crunchy cabbage, with the carrots adding a subtle sweetness and that beautiful visual contrast.

Crafting the Signature Tangy-Sweet Emuon

The dressing is where the magic happens, transforming simple vegetables into a robust side dish. This Creamy Coleslaw Dressing Recipe begins by whisking together the mayonnaise and sour cream until perfectly smooth. We then introduce the backbone of the flavor: three tablespoons of sharp apple cider vinegar, which cuts through the fat, and two tablespoons of granulated sugar. This balance creates the foundational Sweet Cole Slaw Dressing Recipe profile. The subtle heat and umami from the Dijon mustard, along with the fragrant celery seed, complete this Cole Slaw Dressing Creamy mixture, achieving a complexity that simple store-bought slaws lack.

Must-Have Equipment for Prep and Shredding

While no specialized cooking is involved, having the right tools makes the moisture extraction process smooth and efficient. You will need two large mixing bowls—one for salting, one for mixing—and a reliable whisk for emufying the dressing. Crucially, a fine mesh sieve or colander is necessary for rinsing the salt, and a large, clean, sturdy kitchen towel (or several layers of robust paper towels) is required for the non-negotiable drying step.

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Step-by-Step Guide to Mastering Creamy Slaw

Mastering How to make creamy coleslaw is simple, provided you follow the precise sequence of steps designed to maintain crispness. We break the process into four distinct phases: salting, dressing, draining, and chilling.

Salting and Draining the Shredded Vegetables (The Crucial First Step)

After shredding the 1.5 pounds of cabbage and carrots, transfer them to a large bowl. Sprinkle the entire surface evenly with 1 tablespoon of Kosher salt. Toss vigorously for about 30 seconds to ensure distribution, then leave the mixture undisturbed for 30 passive minutes. Once the time is up, transfer the liquid-heavy mixture to a colander and rinse briefly under cold running water to wash away the excess salt. The ultimate step in moisture removal is drying: transfer the vegetables onto the clean kitchen towel, gather the corners, and squeeze firmly to wick away every last drop of water. This effort is critical for achieving perfect, non-soggy results.

Blending the Dressing for Maximum Flavor Depth

While the cabbage is draining, focus on blending the emuon. In a separate bowl, combine the cup of mayonnaise, quarter cup of sour cream, three tablespoons of apple cider vinegar, and the teaspoon of Dijon mustard. Whisk until fully combined. Next, incorporate the dry seasonings: the sugar, celery seed, black pepper, and half-teaspoon of fine sea salt. Taste and adjust for seasoning here, ensuring the dressing is bright, sweet, and perfectly smooth before adding it to the vegetables.

Folding the Ingredients Without Bruising the Cabbage

Once the shredded vegetables are bone-dry, return them to the clean mixing bowl. Pour the prepared creamy dressing over the top. To combine, use a rubber spatula instead of a whisk or tongs. Use a gentle folding motion, scraping from the bottom and lifting the vegetables up, rather than stirring or crushing. This minimizes the risk of bruising the cabbage, which would cause it to release more moisture prematurely. Mix only until all the cabbage shreds are completely coated in the Cole Slaw Dressing Creamy .

Expert Insights: Elevating Your Batch of Joannes Favorite Coleslaw

The techniques employed in this recipe ensure structural integrity, but the final touches are what truly make this the signature Joannes Favorite Coleslaw . Remember that chilling time is the single most important factor after draining. If you find the slaw tastes slightly dull after refrigeration, resist the urge to add more salt. Instead, add a small splash of apple cider vinegar; the hit of acid will brighten all the rich flavors without making the final product overly salty. On top of that,, if you are shredding by hand, consistency is key—take the extra moment to ensure the cabbage is cut into fine, uniform ribbons for the best bite.

Customizing Your Slaw: Flavor Swaps and Dietary Adjustments

This classic recipe provides a fantastic framework that can be easily adapted to suit different meal pairings or dietary needs.

The Art of Resting: Why Chilling Time Matters for Optimal Flavor

Although the slaw is technically ready to eat immediately after mixing, it truly shines after resting. We require a minimum of one hour of refrigeration, but if you can manage four to six hours, the results are vastly superior. This passive time allows the celery seed’s flavor to fully bloom and permeate the dressing, while the vinegar subtly tenderizes the very edges of the shredded cabbage, unifying the entire texture.

The Best BBQ Pairings for Deli-Style Slaw

The richness and tang of this Best Coleslaw Recipe make it the ideal counterpoint for heavy, savory dishes. It is the perfect accompaniment piled high on slow-cooked pulled pork sliders or as a cooling side next to rich, crispy fish and chips. Try swapping out sauerkraut for this slaw on a hot Reuben sandwich—the crunch and creaminess are a revelatory improvement.

Keeping Leftovers Fresh: Longevity and Storage Safety

Because we meticulously drained the cabbage before dressing it, this slaw holds up significantly better than traditional versions. Store leftovers in an airtight container in the refrigerator. It will maintain its optimal crunch and creamy consistency for three to four days. If you notice any liquid accumulating at the bottom, simply stir it back in before serving.

Making Joannes Favorite Coleslaw Vegan or Dairy-Free

Converting this recipe is straightforward due to its reliance on flavor agents (celery seed, vinegar). Simply substitute the full-fat mayonnaise with a high-quality vegan mayonnaise and swap the sour cream or crème fraîche for a thick, unsweetened plant-based yogurt or dairy-free crème fraîche alternative. The ratios and remaining ingredients, including the Sweet Cole Slaw Dressing Recipe seasonings, remain exactly the same.

Calorie Count and Macro Breakdown

This recipe yields eight generous servings. Based on the use of full-fat mayonnaise and sour cream, each serving of Joannes Favorite Coleslaw is estimated to contain approximately 220–250 calories. The profile is primarily driven by healthy fats (19–21 g total fat) from the dressing base, with 10–12 g of total carbohydrates, including 3 g of fiber and about 6–8 g of sugar. Sodium content falls between 300–400 mg per serving.