Classic Creamy Coleslaw

I like my coleslaw sweet and tangy, but not too sweet. I've seen coleslaw dressing recipes that call for three or four times more sugar than my modest 2 tablespoons. Coleslaw is one of my favorite salads because it is made ahead. Having a 4-quart bowl of it in the fridge makes me feel like I've got lunch and dinner covered for three days! 

It's the quintessential side for barbecue and is perfect on Pulled Pork Sandwiches or even fish tacos and chili dogs. Don't even talk to me about "lightening up" my mayonnaise-based dressing. There's a tablespoon of mayonnaise per serving, and most of that mere tablespoon doesn't get eaten anyway. Which reminds me ... 

If you like a coleslaw with thick dressing clinging to the vegetables, go ahead and salt, rinse and dry your cabbage beforehand. But I happen to like the juice gradually coming out of the cabbage and thinning the dressing a bit. That way the coleslaw marinates in it, but then when you toss and serve the finished product, the dressing all but drains away leaving only the flavor behind.

Slicing, or shredding if you prefer, a whole cabbage is ever so much better than using the packets of coleslaw mix you can buy. That pre-shredded cabbage is always so dry, at least any time I've tried it. The cabbage you cut yourself is so much fresher and juicier. 

Coleslaw 

(Makes 16 servings) 

The Salad 

1 2-pound head green cabbage
3 large carrots (1/2 pound total), coarsely shredded
1 medium bulb fennel, sliced or diced
1 medium red bell pepper, diced
1/4 cup diced red onion, soaked in vinegar, rinsed and dried 

The Dressing 

1 cup mayonnaise
2 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dry mustard
1/4 teaspoon salt
3 tablespoons apple cider vinegar 

1 Remove any ragged outer leaves of cabbage. Cut in half, then cut each half into 4 wedges. Trim the core from each wedge and slice it crosswise. Wash and dry in salad spinner. Empty into 4-quart bowl. Add carrots, fennel, red bell pepper and red onion to bowl. 

2 In small bowl or 2-cup glass measure, whisk together dressing ingredients. Add to salad and mix well. Cover and refrigerate for 2 to 6 hours or up to 3 days. Toss and serve.