Food writer and photographer Mackenzie Schieck has shared her grandmother's simple yet transformative technique for making coleslaw creamier and more delicious: chopping the vegetables extra fine instead of shredding them. This method, she claims, creates a coleslaw that is "hands-down the most melt-in-your-mouth slaw" she has ever tasted.
Why Finely Chopping Vegetables Makes Better Coleslaw
Most coleslaw recipes call for shredded cabbage, carrots, and onions to create the characteristic crunchy texture. However, Schieck explains that her grandmother took a different approach: "She chopped her ingredients more finely than anyone else." While some might worry that this sacrifices crunch, Schieck insists the coleslaw retains a "nice crunch" while blending with the dressing in a way that most versions do not.
How to Recreate the Trick at Home
Exceptional knife skills are not required to replicate this hack. Schieck recommends shredding the vegetables in a blender one ingredient at a time until they are gently broken down into sizeable chunks. Then, use a knife to chop everything to your preferred consistency—with smaller pieces being superior, according to her grandmother.
Classic Homemade Coleslaw Recipe
This recipe from Good Food can be prepared in a few straightforward steps:
- 1 small white cabbage (or half a large one)
- 4 carrots, peeled
- 1 large red onion
- Half a small bunch of dill
- Chives, parsley, or coriander, finely chopped (optional)
- 1 tbsp Dijon mustard
- 50g mayonnaise
- 50g yoghurt or sour cream (or more mayo)
- 1-2 tbsp white wine vinegar
- A few pinches of paprika
Method
Discard any bruised or damaged outer cabbage leaves, then halve through the stem and cut away the core. Slice into fine shreds (or place a few chunks into a blender), then chop finely. Grate or blend the carrots, and slice the onion as finely as possible. Add herbs to the bowl. In a jug, whisk mustard, mayo, yoghurt, and vinegar. Season well, adding more vinegar if needed. Pour dressing over vegetables and mix thoroughly. Sprinkle with paprika and serve immediately. The mixture can be covered and chilled for up to three days—mix well before serving.
