So when I asked my chef-husband, Luke, to throw together a side of slaw to go with our burgers the other night, he knew exactly what to make. Here’s what happened when I followed him into the kitchen to make what might be the world’s easiest summer side. I took notes so you, too, can make slaw like a chef. (You'll be shocked by how easy it is!)
How to Make Easy Chef-Husband-Approved Coleslaw
Although Luke tells me you can use any cabbage for slaw, his personal preference is savoy cabbage. "I like it because it's sturdy," he says. "But whatever you do, always shred it at home; never buy bagged cabbage. They gas it inside the bag to preserve it, but do you really want a gas preservative on your vegetable?"No. No, I do not.
If you don't have all night to prep your slaw, fear not. He also tells me two hours will do the trick. After that, it's a matter of minutes for the rest of the recipe, which I witness when he grabs a container of homemade ranch that he brought home from his restaurant, Elm.
"There are a lot of different coleslaw dressing recipes out there—some are sweet, some are tangy, but we happen to have a house-made buttermilk dressing that we call our ranch that is kind of all the things I would put in coleslaw dressing anyway," he says, dousing the cabbage with a hefty pour.
View the 3 images of this gallery on the original articleIf you don't have buttermilk ranch dressing on hand, store-bought ranch will do, or you can whisk together mayonnaise, apple cider vinegar, a little sugar and salt, Luke says. If you have some fresh herbs on hand, you can whisk those in too, but you don't have to.
Related: How to Make Vegetable Soup 10x Better, According to My Chef-Husband
Kelli Acciardo Venner
My Honest Thoughts About This Chef-Husband Coleslaw
It’s creamy, tangy and crunchy—basically, everything a summer slaw should be. And I’ll admit: I’ve never been a big ranch girl, but this one won me over. Somehow, it’s ranch-y without being too ranch-y.
It’s the kind of side that disappears fast—kid-approved, adult-approved and especially good when scooped up with ridged chips alongside burgers. Trust me, you’ll want to double the recipe to make sure you have enough.
Kelli Acciardo Venner
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