Homemade Coleslaw

I like cabbage. It's crunchy and naturally sweet, and you can make so many great recipes with it, including roasted cabbage, steamed cabbage, cabbage stir-fry, cabbage casserole, and cabbage soup.

One of the best ways to use cabbage is to shred it raw, add a creamy dressing, and turn it into coleslaw.

The flavor of coleslaw is a balance of sweet, tangy, and savory. But many versions tend to add too much sweetness, in my opinion.

My version uses just a teaspoon of maple syrup to counteract the vinegar and celery seeds used in the dressing. It's not sweet, but it's very balanced and flavorful.

Here's a look at the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.

Coleslaw mix: I like to use the mix from Whole Foods. I like that it has red cabbage in addition to green cabbage and shredded carrots.

Mayonnaise: I like to use avocado oil-based mayo.

Dijon mustard: This French mustard is wonderfully creamy and flavorful.

Vinegar: I prefer to use apple cider vinegar.

Maple syrup: I add just a teaspoon to balance the other flavors.

Kosher salt and black pepper: I use Diamond Crystal Kosher salt and freshly ground black pepper. If you use any other salt, use half the amount listed in the recipe card.

Celery seeds: This is the secret ingredient! Let's discuss it in some detail.

Celery seeds are the dried seeds of the celery plant. They are highly aromatic. They taste like celery, but their flavor is much more potent.

In this recipe, I use ground celery seeds. This isn't a spice that you'll find at most supermarkets. I order it from Amazon.

Typically, I don't like using specialty ingredients in my recipes. But in this case, the flavor added by celery seeds is very much worth it, in my opinion.

If you buy them, you can use them in many other recipes, including salad dressings, soups, meats, and vegetables.

But if you prefer not to purchase this spice, you can use celery salt instead and omit the salt. Taste the salad after it's ready and see if you want to add salt.

Here's an overview of the steps needed to make this recipe. The detailed instructions are listed in the recipe card below.

• In a large mixing bowl, mix together the mayonnaise, Dijon mustard, vinegar, maple syrup, kosher salt, black pepper, and celery seeds. (Photos 1-2).
• Add the coleslaw mix and toss to combine. (Photos 3-4).
• Cover and refrigerate for one hour to allow the flavors to meld.
• Toss again before serving.

Homemade coleslaw improves significantly after it's had a chance to rest in the fridge for a few hours.

So although you can serve it right away, I highly recommend making it one or two hours in advance.

Coleslaw goes with so many main courses! Here are just a few suggestions:

• Pulled pork
• Country-style ribs
• Pulled chicken
• Grilled hamburgers
• Oven-baked ribs
• Grilled chicken breast
• Beef back ribs
• Grilled shrimp
• Grilled halibut
• Crab cakes