Culver's Coleslaw Recipe
Make your own Culver’s Coleslaw Recipe with simple ingredients — cabbage, carrots, mayo, sugar, and vinegar.
Equipment
- Large mixing bowl
- Medium bowl for dressing
- Whisk
- Measuring spoons and cups
- Acute knife or mandolin.
- Cutting board
- Spatula or salad tongs
Ingredients
For the slaw mix:
- 5 cups green cabbage finely shredded.
- 1 cup grated or shredded carrots.
- 1/2 cup finely chopped green cabbage to add more texture
For the dressing:
- ¾ cup mayonnaise
- 2 tablespoons white vinegar or apple cider vinegar
- 3 tablespoons pure sugar or sugar granules.
- 1 tablespoon lemon juice
- 1/2 teaspoon celery seed not necessary, but, makes it authentic
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prep the cabbage and carrots
- You must begin by tearing the cabbage into fine shreds--then you have that dainty feel like Culver, and not large chips. Even slices can be done with a knife or a mandoline. Record your carrots with a grater or food processor. Add them to a massive mixing bowl.
Make the dressing
- Whisk in a medium bowl, mayonnaise, vinegar, sugar, lemon juice, celery seed, salt, and pepper. Blend until smooth and creamy. Taste and add — desire sharper? Add a splash more vinegar. Too tart? It will be topped with a pinch of sugar.
Toss everything together
- Add your dressing to your cabbage and carrot mixture. Gently toss and thoroughly mix in -do not miss any slaw creamy layer.
Chill and serve
- The important thing here is the refrigeration, at least 1 hour before serving. This will give the flavors time to combine and the dressing to percolate a little into the cabbage, making it soft enough but still keeping that crunch.
- When it is ready, toss it once again and serve on ice.