Creamy Peppery Coleslaw: A Refreshing Twist on a Classic
This Creamy Peppery Coleslaw isn’t your grandma’s coleslaw. It’s a vibrant, flavorful explosion that elevates the humble side salad to a whole new level. The secret? A zesty, peppery dressing that perfectly complements the crisp textures of fresh cabbage, cucumber, and celery.
Why You’ll Love This Recipe
This recipe is a winner for many reasons:
- Speed and Simplicity: Ready in 20 minutes with minimal prep work.
- Unique Flavor Profile: A refreshing departure from traditional sweet coleslaws.
- Exceptional Crunch: The combination of cabbage, cucumber, and celery provides unparalleled textural delight.
- Make-Ahead Friendly: The flavors deepen and improve with chilling time.
- Versatile Side Dish: Pairs beautifully with BBQ, fish, chicken, or even hearty sandwiches.
- Budget-Conscious: Uses readily available, affordable ingredients.
Ingredient Spotlight
The magic lies in the fresh, simple ingredients and the perfectly balanced peppery dressing:
For the Slaw:
- Cabbage (half a small head, shredded – green or white)
- Cucumber (for freshness and crunch)
- Celery (including the leaves for extra flavor)
- Fresh Cilantro (optional, for a bright, fresh note)
- Fresh Parsley (flat-leaf preferred)
For the Peppery Dressing:
- Mayonnaise (creamy base)
- White Vinegar (tangy kick)
- Coarsely Ground Black Pepper (the star of the show!)
- Onion Powder (savory depth)
- Salt (to enhance flavors)
Step-by-Step Instructions
Step 1: Prep the Vegetables
Shred the cabbage thinly. Chop the cucumber and celery into bite-sized pieces. Finely chop the fresh herbs.
Step 2: Make the Peppery Dressing
In a bowl, whisk together the mayonnaise, vinegar, salt, pepper, and onion powder until smooth. Don’t be shy with the black pepper!
Step 3: Combine and Chill
Toss the vegetables and herbs with the dressing. Refrigerate for at least an hour (or longer for even better flavor) before serving.
Variations and Expert Tips
Variations:
- Add jalapeños or cayenne pepper for a spicy kick.
- Include diced carrots or radishes for extra crunch.
- Substitute parsley or dill for cilantro.
- Use apple cider vinegar for a sweeter tang or rice vinegar for a milder flavor.
- Make a lighter version by using half mayonnaise and half Greek yogurt.
Expert Tips:
- Shred cabbage thinly for even coating and easier eating.
- Don’t skip chilling – it improves flavor and texture.
- Adjust pepper to your liking.
- Drain excess liquid if needed after chilling.
- Make ahead – it tastes even better the next day!
- Use fresh herbs for the best flavor.
- Store in the fridge for up to 3 days (best within 2 for optimal crunch).
Frequently Asked Questions (FAQs)
Can I make this ahead? Yes, it’s even better the next day!
What to serve it with? BBQ, fish, pulled pork, grilled meats, soups, sandwiches.
Can I use different vinegar? Yes, apple cider or rice vinegar work well.
Substitute for cilantro? Parsley or dill, or omit entirely.
How to prevent watery coleslaw? Pat cucumber dry and drain excess liquid if needed.
Related Recipes
Looking for more delicious side dishes? Check out my Halloumi, Pumpkin & Bacon Salad and Crunchy Potato Wedges!
