New York Jewish Deli-style Coleslaw is creamy, sweet, tangy and made with very finely shredded ingredients. Unlike many slaws, the deli-style coleslaw uses fewer ingredients - just cabbage, a little onion, and occasionally some carrot, along with some pickling ingredients and mayo. This is in stark contrast to my favourite coleslaw, which has many ingredients and a yoghurt base.
NYC Jewish Deli-style Coleslaw recipe
This is a simple and authentic Jewish deli coleslaw recipe, perfect for a Reuben sandwich in place of sauerkraut. Coleslaw is a classic deli side, complementing many deli-style meals such as pastrami or corned beef on rye, smoked salmon, hotdogs, latkes and more.
Just keep in mind it does need to sit for at least a few hours before use, so make sure to make it in advance!
NYC Jewish Deli Coleslaw ingredients
Check out the recipe card further down the post for comprehensive ingredients and quantities.
- White vinegar - as this is the base of the pickling liquid, I suggest using a quality white vinegar.
- Sugar, salt and water round out the pickle.
- Onion - finely grated to extract the onion taste without adding pieces of onion. Use a microplane grater, or the finest setting on a box grater.
- Green cabbage - for the best texture, make sure it's fresh. Remove the outer leaves and the core.
- Carrot - optional, but often added.
- Mayonnaise - use whole egg, and where possible use an American brand such as Hellmann's or Duke's for authenticity.
- Celery seeds - optional and sometimes added, depending on the deli.
Essential equipment you need to make NYC Deli-Style Coleslaw
You need a mandoline, grater or a food processor for the best result with this recipe. The cabbage needs to be very finely sliced or grated so the texture is right. Alternatively, take your time and slice it very finely.
How to make Jewish Deli-Style Coleslaw
Check out the recipe card further down the post for comprehensive instructions.
- Finely grate the onion and carrot. Finely grate, or use a knife or mandoline to thinly slice the cabbage.
- Add all the pickling ingredients together and mix well.
- Add the cabbage, onion and carrot to the pickling liquid. Mix well.
- Cover and place in the fridge for at least 2 hours. up to 24 hours. Stir the coleslaw every hour or so.
- Strain the coleslaw in a colander or strainer. Press out excess liquid.
- Add the mayonnaise and stir well. Serve chilled.
Tips
- The cabbage has to be super thin - mandoline on the smallest setting, or finely grated. If you use a knife, take your time and do it wafer thin!
- Prepare the coleslaw at least 2 hours in advance, or up to a day to develop the flavours. Leave it in the pickling liquid until you're ready to serve and then drain it.
- Drain the pickling liquid well using a strainer or colander before adding the mayonnaise to prevent the coleslaw from being watery. Make sure to press the extra out by gently squeezing the coleslaw.
- Use fresh cabbage for the best texture - the leaves should be crunchy.
- Pickle in a glass or non-reactive bowl.
What to serve with NYC Deli-style Coleslaw
This NYC Deli-style Coleslaw goes well with grilled proteins, but it's classically paired with deli food like:
- Reuben sandwich.
- Smoked salmon.
- Potato latkes.
- Corned beef or pastrami sandwiches.
It also works well with smoked meats, like smoked pulled pork.
Time saving hacks
You can purchase pre-shredded cabbage - just make sure that it's very finely sliced or grated.
Make ahead NYC Deli-style Coleslaw
This needs to be made at least 2 hours ahead of time. You can keep it in the pickling liquid for up to a day before draining and adding the mayonnaise.
Once you've added the mayo, the coleslaw will keep in the fridge for 3-4 days.
Deli-style Coleslaw
| Prep | Total |
|---|---|
| 10 mins | 10 mins |
- 120ml (1/2 cup) white vinegar
- 110g (1/2 cup) white sugar
- 120ml (1/2 cup) water
- 1/2 onion (80g), finely grated
- 1 tsp salt
- 700g (24 oz) green cabbage, finely sliced or grated about 1/2 of a medium cabbage, thick core and outer leaves removed, see note 1
- 1 carrot, finely grated optional, see note 2
- 2/3 cup (160g) mayonnaise see note 3
- 1/2 tsp celery seeds optional
- Make pickling liquid - add the vinegar, sugar, water, onion, and salt to a large glass or non-reactive bowl. Stir well.
- Add vegetables - add the cabbage and carrot (if using) to the bowl. Mix well. Cover and place in the fridge.
- Rest - the cabbage should pickle for at least 2 hours, and up to a day. Stir periodically.
- Drain in a colander and press or squeeze the excess liquid out.
- Add mayonnaise - stir in the mayonnaise and the celery seeds (if using).
- Serve chilled.
- Cabbage - green cabbage is authentic, but you could use a savoy or purple cabbage if you prefer. Discard the tatty outer leaves and the thick core. Thinly slice with a knife or mandoline, or grate the cabbage.
- Carrot is occasionally added. Feel free to leave it out if you prefer - I like the contrast and getting more vegetables in my diet. Add more or less according to your taste.
- Mayonnaise - use Duke's or Hellmann's, where available.
- Serving - this serves 3-4 as a side and will make 4-6 Reuben sandwiches.
- Resting - for the best result, it's important to rest this coleslaw in the pickling liquid for at least a few hours. It's better if left overnight - give it up to a day if you can. Just make sure to stir it occasionally so that it all gets pickled.
