Uncle Ben's Coleslaw

Good coleslaw is a balancing act, and this one hands you the controls. The dressing goes on, then you taste and tune the salt, pepper, and sugar until it hits the sweet-tart-creamy note you want.

Shred the cabbage thin. Fine ribbons soak up the dressing and give you that signature crunch in every forkful, while thick chunks stay dry and bland.

Dress it, then walk away for a bit. A rest in the fridge lets the cabbage soften just enough to lose its raw squeak while the flavors settle into something rounder and more cohesive.

Taste again right before serving. Cabbage releases water as it sits, which can dull the seasoning, so a final pinch of salt or splash of acid wakes it back up.

This is the side that earns its place next to anything off the grill, from pulled pork to a stack of burgers.

Kitchen Tips

• Shred the cabbage as thinly as you can for the best texture; a mandoline or sharp knife beats a box grater.
• Salt the cabbage and let it drain for 20 minutes first if you want an extra-crisp, less watery slaw.
• Dress lightly at first; you can always add more, but a drowned slaw turns soggy.
• Make it a few hours ahead so the flavors have time to come together.

Variations

• Add shredded carrot for color and a touch of sweetness.
• Stir in a spoonful of Dijon mustard or celery seed for more bite.
• Skip the creamy base for a vinegar slaw that holds up better in the heat.