Salad: United States – Midwestern United States — Iowa – Iowa Coleslaw

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 6 cups (about 450 g) green cabbage, shredded
- 1 1/2 cups (about 150 g) carrots, shredded (approx. 2 medium carrots)
- 1/4 cup (40 g) sweet onion, thinly sliced
- 1/2 cup (120 g) mayonnaise
- 3 tbsp (45 ml) distilled white vinegar
- 3 tbsp (38 g) granulated sugar
- 1 tbsp (15 ml) milk (or buttermilk for extra tang)
- 1/2 tsp (1 g) celery seed
- 3/4 tsp (4 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, finely chopped (optional, for garnish)

Instructions

Short Description:
A classic Midwestern creamy coleslaw of shredded cabbage and carrots dressed in a sweet-tangy mayonnaise, vinegar, and sugar dressing. Chill time mellows the sharpness and yields the familiar Iowa balance of sweetness and tanginess.

Regional Notes:
This Iowa version emphasizes a creamy mayonnaise base brightened with white vinegar and a noticeable but moderate amount of sugar, producing the regionally favored sweet-tangy profile. Celery seed and a touch of milk thin the dressing to the soft, spreadable texture commonly served at Iowa potlucks and BBQs.

1. Trim and core the cabbage, then shred finely (about 6 cups once shredded). Peel and shred the carrots and thinly slice the onion; place all vegetables in a large mixing bowl.
2. In a separate bowl, whisk together the mayonnaise, white vinegar, granulated sugar, milk, celery seed, salt, and black pepper until smooth and the sugar begins to dissolve.
3. Pour the dressing over the cabbage mixture and toss thoroughly so all vegetables are evenly coated. Taste and adjust balance: add a touch more sugar for sweetness or 1 tsp (5 ml) extra vinegar for more tang, if desired.
4. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld and the cabbage soften slightly.
5. Just before serving, give the coleslaw a final toss, adjust seasoning if needed, and sprinkle with chopped parsley if using. Serve cold.