Salad: United States – Upper Midwest (Wisconsin) – Wisconsin Coleslaw

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 6 cups (600 g) finely shredded green cabbage
- 1 cup (110 g) shredded carrots
- 1 medium tart apple (e.g., Granny Smith), cored and julienned, about 6 oz (170 g)
- 1/2 cup (56 g) shredded sharp Wisconsin cheddar
- 1 cup (240 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) lemon juice (to toss apple and prevent browning)
- 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
- 1-2 tbsp (15-30 ml) milk or buttermilk (optional, to thin dressing if desired)

Instructions

Short Description:
A crisp, creamy coleslaw featuring shredded cabbage and carrots in a sweet-tangy mayonnaise dressing, finished with tart apple and shredded Wisconsin cheddar for local character. Served chilled as a classic Upper Midwest side salad.

Regional Notes:
This Wisconsin variation uses the standard mayonnaise–vinegar–sugar dressing but often adds local ingredients—here, shredded Wisconsin cheddar and a tart apple—to reflect the state's dairy and orchard produce. The result is richer and slightly sweeter than plain coleslaws found elsewhere.

1. Prepare the produce: finely shred the cabbage and carrots and place them in a large mixing bowl. Core and julienne the apple and immediately toss it with the 1 tbsp (15 ml) lemon juice to prevent browning.
2. Make the dressing: in a separate bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and black pepper until smooth. If you prefer a slightly thinner dressing, whisk in 1–2 tbsp (15–30 ml) milk or buttermilk.
3. Combine salad: add the julienned apple and shredded Wisconsin cheddar to the bowl with cabbage and carrots. Pour the dressing over the vegetables and toss thoroughly to coat every piece.
4. Chill and meld flavors: cover the bowl and refrigerate at least 1 hour (preferably 2–4 hours) so flavors meld and the cabbage softens slightly. The coleslaw can be held up to 24 hours; stir and taste before serving.
5. Adjust and serve: taste and adjust salt and pepper as needed. Serve chilled as a salad or side dish alongside grilled meats, bratwurst, or sandwiches.