Cole Slaw

Cole slaw is one of my all-time favorite side dishes, but the thing about it is that everyone seems to have his or her own opinion about what constitutes the best slaw. My mom’s slaw—which I’ve long considered the top of the line—uses a dressing that is mildly acidic, but pungently sweet. I know some folks prefer a stronger vinegar flavor, some like a smooth and creamy dressing, and others prefer a sweet and sour combination. For literally years now I’ve experimented with various recipes and techniques to arrive at what I consider my trademark cole slaw recipe. This is a dish that tries to please everyone with its rich, sweet, and tangy dressing. I also finally decided that my mom’s been right all of these years—the best way to get the crunchy texture and delicate presentation is with an old-fashioned box grater.


1 small cabbage, grated on largest face (about 4 cups grated cabbage)
2 large carrots, grated on largest face (about ¾ - 1 cup grated carrots)
1/3 cup champagne vinegar
½ cup sugar
1 egg white
½ tablespoon butter, melted
½ cup mayonnaise
1 teaspoon kosher salt
1 teaspoon black pepper
paprika for garnish (optional)


Using the largest face of a box grater, grate the cabbage and carrots into a medium mixing bowl. It is okay if the vegetables are not all the same size—in fact this is desirable so as to give the slaw textural diversity.

In a small bowl, combine remaining ingredients (except paprika) and mix well with a fork. When the dressing is combined pour it over the grated vegetables and toss to coat evenly. Cover and refrigerate immediately for at least 2 hours before serving.

Top with a light dusting of paprika and serve chilled.

(Serves: 6; Ready In: 20 minutes [not counting chilling time])