Salad

Coleslaw

Name: Coleslaw
Prep time: 10 min
Total time: 30 min
Yield: 6–8
Cuisine: Australian
Ingredients: 7 cups finely shredded green cabbage (less than half a medium cabbage); 1 medium carrot, shredded (about 1½ cups); 125 ml (½ cup) whole-egg mayonnaise; 125 ml (½ cup) full-fat sour cream or yoghurt; 1½ tbsp apple cider vinegar; 2 tsp Dijon mustard; 2 tbsp white sugar; ¾ tsp celery salt; ¼ tsp black pepper

Serves 6–8 Prep 10 min Cook 0 min Total 30 min (includes 20 min wilt)

This coleslaw recipe is written for Aussie home kitchens — australian leaning, supermarket ingredients, and timings that match a real weeknight rather than a studio set. Plan on 30 min (includes 20 min wilt) from starting prep to plating for 6–8. Prep is about 10 min; the active cook or oven time is closer to 0 min. Read the whole method once before you turn on the heat. Shop first for finely shredded green cabbage, carrot and whole-egg mayonnaise; those ingredients do the heavy lifting for flavour and texture, while the rest of the list seasons, binds, or finishes the plate. One practical flag before you start: You need plenty of thick dressing because the cabbage weeps water and thins it. The Notes section expands shopping, heat, texture, and leftovers so the page stays useful beyond a bare ingredient dump. We write salad recipes so you can cook from your phone on the bench: large checkable ingredients, numbered steps, and notes you can skim while the pan heats.

Ingredients

7 cups finely shredded green cabbage (less than half a medium cabbage)
1 medium carrot, shredded (about 1½ cups)
125 ml (½ cup) whole-egg mayonnaise
125 ml (½ cup) full-fat sour cream or yoghurt
1½ tbsp apple cider vinegar
2 tsp Dijon mustard
2 tbsp white sugar
¾ tsp celery salt
¼ tsp black pepper

Method

Whisk all dressing ingredients until smooth.
Toss cabbage and carrot with the dressing.
Stand at least 20 minutes (2 hours or overnight is better) so the cabbage wilts and the dressing thins as it should.
Toss again and serve.

Tip: You need plenty of thick dressing because the cabbage weeps water and thins it. Celery salt is the flavour trick. Even better the next day.

Notes

Shopping and mise en place: read the full ingredient list once before you start. For Coleslaw, finely shredded green cabbage and carrot are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.
From our tested tip, expanded: You need plenty of thick dressing because the cabbage weeps water and thins it. Celery salt is the flavour trick. Even better the next day. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Make-ahead and leftovers: double for a crowd; keep dressing separate until the last minute. Leftovers of Coleslaw keep best undressed where possible; eat within 1–2 days and expect softer veg. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
Putting it together for Coleslaw: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.