Salad: United States – Midwestern United States (Illinois) – Chicago-Style Coleslaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 6 cups (about 450 g) shredded green cabbage
- 1 cup (about 120 g) shredded carrots (about 2 medium carrots)
- 1/4 cup (about 40 g) thinly sliced red onion
- 1/4 cup (about 30 g) finely chopped celery (optional for crunch)
- 1/3 cup (80 ml) apple cider vinegar
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 g) mayonnaise
- 3 tbsp (45 ml) neutral oil (canola or vegetable)
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (2 g) celery seed
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper

Instructions

Short Description:
A crisp, tangy coleslaw featuring shredded cabbage and carrots dressed in a vinegar-forward, slightly sweet dressing with a touch of mayonnaise and celery seed for balance. It is lighter and more acidic than Southern-style, ideal as a refreshing salad or side.

Regional Notes:
This Chicago-style coleslaw emphasizes a vinegar-and-sugar dressing with celery seed, producing a tangy, slightly sweet profile and a less creamy texture than Southern coleslaws. The result is a brighter, more acidic slaw typical of Midwestern Chicago preparations.

1. Prepare the vegetables: finely shred the cabbage and carrots, thinly slice the red onion, and finely chop the celery if using. Put all vegetables in a large mixing bowl.
2. Lightly sprinkle 1/2 tsp (3 g) kosher salt over the vegetables and toss to combine. Let sit 10–15 minutes to draw out some moisture, then gently squeeze or drain off excess liquid and pat the vegetables dry with a clean towel or paper towel.
3. Make the dressing: in a medium bowl or measuring cup, whisk together the apple cider vinegar, granulated sugar, mayonnaise, neutral oil, Dijon mustard, celery seed, 1/4 tsp (1 g) salt, and black pepper until the sugar is dissolved and the dressing is smooth.
4. Pour the dressing over the prepared vegetables and toss thoroughly until the cabbage and carrots are evenly coated.
5. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if you prefer it sweeter. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld; the slaw will remain slightly tangy and crisp.
6. Before serving, give the slaw a final toss, taste for seasoning, and garnish with an additional light sprinkle of celery seed if desired. Serve chilled.