If you’re hunting for a classic coleslaw recipe that nails the right balance of creamy, tangy, and crunchy, Ben’s coleslaw is a solid go-to. It blends fresh shredded cabbage, crisp carrots, onions, and green pepper with a smooth, mayo-based dressing that’s sweetened and brightened with vinegar and a touch of sugar. No fuss, just good old-fashioned deli flavor in every bite. 🥗😋
This isn’t just any side dish. Ben’s coleslaw has that effortless charm that makes it a perfect partner for BBQs, sandwiches, or even a picnic plate. Tossing it well and letting it chill unlocks the magic, softening the cabbage and melding the flavors just right. It’s the sort of recipe you’ll want to keep in your recipe box for quick, tasty meals. 🍔🍴
Whether you’re a seasoned cook or just starting out, this simple coleslaw ticks all the boxes for freshness and flavor without overwhelming your prep time. It’s the kind of dish that makes you wonder why you haven’t made it sooner—because sometimes, the classics truly are best. 🥕🥒
Ingredients List & Step-By-Step Instructions For Ben’s Coleslaw Recipe
Ben’s coleslaw balances fresh, crunchy cabbage with a smooth, tangy dressing that nails that classic deli vibe. It’s all about shredding just the right amount of cabbage and tossing it with the perfect mix of creamy mayo, a touch of sweet, and a little zing to brighten things up.
Step 1
Start with the veggies. Take 1 pound, 10 ounces of finely shredded green cabbage for that satisfying crunch. Add in about 1/3 cup of minced carrots for natural sweetness and color. To add a little zip and freshness, toss in 2 tablespoons each of minced onions and green pepper. For a splash of color and extra texture, some shredded red cabbage can join the party.
Next, sprinkle 1/2 teaspoon of kosher salt over the mix. This quick salt bath softens the cabbage and brings out its natural juices, cutting any bitterness. Give it a good toss and let those flavors start mingling.
Step 2
Now, onto the dressing—this is where the magic happens. Whisk together 3/4 cup mayonnaise and 2 tablespoons sour cream for a creamy base. Add in 2 tablespoons white vinegar or fresh lemon juice to give a bright, tangy kick.
A teaspoon of mustard adds subtle heat, while a pinch of celery seed gives it that signature deli flavor. Stir in 1 tablespoon sugar for sweetness, and finish with a pinch of black pepper. Whisk everything until it’s smooth and silky.
Step 3
Pour the dressing over the veggie mix. Toss gently—no smashing, just enough to coat every shred of cabbage and carrot. This keeps the crunch intact while dressing it all evenly. Cover the bowl and chill for at least an hour, but overnight is better for the flavors to get all cozy and blended.
Serve it up with BBQ, burgers, or sandwiches—the creamy crunch with that little tang of vinegar or lemon juice makes everyone want seconds. 🍴😋
| Ingredient | Quantity |
|---|---|
| Green cabbage, shredded | 1 lb 10 oz |
| Carrots, minced | 1/3 cup |
| Onions, minced | 2 tbsp |
| Green pepper, minced | 2 tbsp |
| Mayonnaise | 3/4 cup |
| Sour cream | 2 tbsp |
| White vinegar or lemon juice | 2 tbsp |
| Mustard | 1 tsp |
| Celery seed | Pinch |
| Sugar | 1 tbsp |
| Kosher salt | 1/2 tsp |
| Black pepper | Pinch |
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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