MacDonald Coleslaw is our favorite version of coleslaw. Of course there are as many versions of coleslaw as there are versions of potato salad – everyone has their own. I want you to experience our recipe for the classic cabbage dish, in all of its creamy, crunchy, and tangy goodness.
Frequently, on restaurant menus, coleslaw is the only vegetable option, especially if it’s a seafood joint or a gastropub. I love every vegetable in the cabbage family, especially crispy green cabbage, but I find ordering coleslaw in a restaurant to be a risky choice. Sometimes there’s a funkiness to the cabbage, a sort of heat, that I really don’t like. But when it’s good, it’s great. If you’re ever at Woodman’s in Essex, MA, you definitely should order the coleslaw. Their recipe (which is posted on their blog) has only four ingredients – cabbage, salt, mayo, and celery seed. Celery seed is key. I used to use celery salt in my recipe instead, and it just doesn’t bring it. Please don’t omit the celery seed!
MacDonald Coleslaw
Equipment
- food processor (for shredding the carrots)
Ingredients
SLAW
- 1 head green cabbage
- ½ head radicchio (optional)
- 1 large carrot
- 1 green bell pepper
DRESSING
- 1 cup mayonnaise
- 1 T apple cider vinegar
- 1 t sugar or maple syrup
- ½ t celery seed
- ¼ t kosher salt
- black pepper, to taste
Instructions
- Prep the veg – Core and finely slice the cabbage and radicchio (if using) into 1-inch ribbons. Shred the carrot, using the food processor. Destem, deseed, and chop the green bell pepper into a small dice.
- Make the dressing – Stir together the mayo, vinegar, , sugar (or maple syrup), celery seed, salt, and pepper.
- Combine – Mix the veg and dressing until the veg is evenly coated, and refrigerate until ready to serve.
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