Seriously Awesome Slaws

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I love a slaw that feels deliberate — crisp textures, bright acid, a little cream, and unexpected pops of flavor. This one balances shredded Napa cabbage with fennel and red onion, tender bites of potato, salty capers, and a tangy, creamy dressing. It’s straightforward, stores well, and plays nicely with grilled meats, sandwiches, or as a stand-alone side.

There are no gimmicks here: basic tools, a short ingredient list, and a few techniques that make the difference. Follow the steps, taste as you go, and you’ll have a slaw that’s layered and lively — not soggy or one-note.

Below you’ll find a practical shopping guide, equipment notes, precise instructions adapted from the original recipe, and tips for swaps, make-ahead plans, and fixes if something goes sideways. Let’s get to it.

Your Shopping Guide

Buy a small Napa cabbage — you only need half, so pick one that’s fresh and compact. Get medium russet potatoes; keeping the skins on adds texture and saves time. Choose a firm fennel bulb with fronds still attached if possible — the fronds are great as garnish. Capers should be jarred in brine; drain and reserve the juice for the dressing. Pick a small red onion and fresh parsley. For the pantry: mayonnaise, sour cream, Dijon mustard, sugar, ground cayenne, and basic salt and pepper.

Notes on quality: fresh fennel gives an anise-like crunch, capers add that essential briny lift, and using good mayonnaise and Dijon makes the dressing coherent. If you don’t eat dairy, see the substitutions below.

Seriously Awesome Slaws, Made Easy

Ingredients

• 2 medium russet potatoes, unpeeled and halved (quartered if large) — provides tender, starchy bites that add body and soak up dressing.
• 1/2 head small Napa cabbage, quartered and thick base core removed — the crunchy, mild base of the slaw; shred thin for best texture.
• 1/2 bulb fennel, trimmed, quartered, and cored — adds crisp, anise-forward crunch and brightness.
• 1/2 red onion, trimmed and quartered — sharpness and color; coarse grate tames the bite.
• 2 tablespoons chopped fresh parsley — fresh herb lift and color; reserve some for garnish.
• 2 tablespoons capers, drained (juice reserved) — salty, briny pop; the reserved juice adds vinegar-like acidity to the dressing.
• 1/4 cup mayonnaise — creamy base for the dressing and helps bind the slaw.
• 2 tablespoons sour cream — softens the mayo and adds tang.
• 1 teaspoon reserved caper juice — concentrated briny acidity for the dressing.
• 2 teaspoons dijon mustard — sharp, emulsifying agent that pulls the dressing together.
• 1/2 teaspoon sugar — balances acidity and salt.
• 1/4 teaspoon ground cayenne pepper — subtle heat; adjust to taste.
• Salt and freshly ground black pepper, to taste — seasoning; add gradually and taste.

Top Reasons to Make Seriously Awesome Slaws

This slaw is versatile: it’s a crunchy counterpoint to fatty proteins, a bright sandwich topper, and a great picnic side. The potatoes make it more substantial than a typical slaw, turning it into a side that can carry a meal. The dressing is creamy but bright thanks to caper juice and Dijon. It stores well — flavors meld and improve after a few hours, so you can make it ahead.

Ingredient Swaps & Substitutions

• Mayonnaise — swap for vegan mayo if you need dairy-free; keep the same amount.
• Sour cream — plain Greek yogurt works for a tangier, lighter dressing; use 2 tbsp.
• Russet potatoes — use Yukon Gold for a waxier, creamier texture; keep quantity the same.
• Capers — if you don’t have capers, use 1–2 teaspoons of finely chopped cornichons and 1 tsp white wine vinegar to mimic tang and brine.
• Fennel — thinly sliced celery or jicama can replace fennel’s crunch but not the anise note.
• Cayenne pepper — substitute with a pinch of smoked paprika for warmth without heat.

What You’ll Need (Gear)

• Food processor with dicing, slicing, and coarse grating blades (or a sharp knife and box grater) — speeds prep and keeps texture consistent.
• Large pot — for boiling potatoes.
• Large mixing bowl — to toss the slaw.
• Whisk and small bowl — to make the dressing and taste-adjust.
• Colander and large bowl of ice water (optional) — to stop potato cooking if you prefer extra control.
• Fine-mesh sieve or small cup — to reserve caper juice and measure accurately.

Watch Outs & How to Fix

• Watery slaw — if too much liquid gathers, drain excess liquid, then fold in an extra tablespoon of mayo to bind and restore creaminess.
• Bland dressing — add another 1/2 teaspoon Dijon and a pinch more salt; a squeeze of lemon (if available) brightens it instantly.
• Too sharp onion bite — rinse grated onion under cold water and drain well, or soak for 5 minutes to mellow intensity.
• Overcooked potatoes — if they fall apart, mash lightly and fold into slaw as more of a creamy binder rather than chunks.
• Underdressed slaw — toss again with a little more dressing, 1 teaspoon at a time, until evenly coated.

Warm & Cool Weather Spins

Warm-weather: keep it light by subbing half the mayo with yogurt and adding thinly sliced summer herbs like basil and mint. Serve chilled straight from the fridge alongside grilled fish or pulled chicken.

Cool-weather: use Yukon Gold potatoes and add a handful of toasted walnuts for extra heft. Fold in chopped roasted apples or pear for sweetness that plays well with the fennel.

Little Things that Matter

• Reserve the caper juice — it’s a small ingredient but a big flavor lift in the dressing.
• Shred cabbage on the thinner side for a better mouthfeel and easier tossing.
• Keep potato chunks bite-sized — large pieces compete with the slaw texture; quartered halves are fine if not oversized.
• Always taste the dressing before tossing — adjust salt, pepper, and acid so the slaw finishes bright.

Make Ahead Like a Pro

You can make the components ahead. Prepare and cool the boiled potatoes, and store them in the fridge in an airtight container for up to 24 hours. Shred the cabbage, fennel, and onion and keep them in a sealed container with a paper towel to absorb excess moisture for up to 24 hours.

Mix the dressing and refrigerate separately for up to 3 days. Toss everything together at least 30 minutes before serving to let flavors marry. If making longer than 24 hours ahead, hold off on tossing the dressing with the slaw; textures are best within a day.

Frequently Asked Questions

• Can I use different potatoes? — Yes. Yukon Golds are creamier; russets give a slightly fluffy, starchy bite. Use the same quantity.
• Is this slaw vegetarian? — Yes. It contains no meat. Swap mayo for vegan mayo to make it vegan-friendly.
• How long will it keep? — Once dressed, keep refrigerated and consume within 2–3 days for best texture. Undressed, components keep about 24 hours refrigerated.
• Can I skip the food processor? — Absolutely. Thinly slice cabbage and fennel with a knife or mandoline; grate the onion on a box grater and dice potatoes by hand.

Serve & Enjoy

Presentation: pile the slaw into a shallow bowl, sprinkle extra chopped parsley over the top, and scatter a few whole or halved capers for visual appeal. Serve chilled or at cool-room temperature.

Pairing ideas: excellent alongside grilled sausages, roasted chicken, tartine sandwiches, or as a heartier topping for fish tacos. The potato pieces make it especially satisfying with smoky or rich mains.

Ingredients

• 2 medium russet potatoes, unpeeled and halved (quartered if large) — provides tender, starchy bites that add body and soak up dressing.
• 1/2 head small Napa cabbage, quartered and thick base core removed — the crunchy, mild base of the slaw; shred thin for best texture.
• 1/2 bulb fennel, trimmed, quartered, and cored — adds crisp, anise-forward crunch and brightness.
• 1/2 red onion, trimmed and quartered — sharpness and color; coarse grate tames the bite.
• 2 tablespoons chopped fresh parsley — fresh herb lift and color; reserve some for garnish.
• 2 tablespoons capers, drained (juice reserved) — salty, briny pop; the reserved juice adds vinegar-like acidity to the dressing.
• 1/4 cup mayonnaise — creamy base for the dressing and helps bind the slaw.
• 2 tablespoons sour cream — softens the mayo and adds tang.
• 1 teaspoon reserved caper juice — concentrated briny acidity for the dressing.
• 2 teaspoons dijon mustard — sharp, emulsifying agent that pulls the dressing together.
• 1/2 teaspoon sugar — balances acidity and salt.
• 1/4 teaspoon ground cayenne pepper — subtle heat; adjust to taste.
• Salt and freshly ground black pepper, to taste — seasoning; add gradually and taste.

Instructions

1. Prepare the potatoes: Using the dicing blade of your KitchenAid® Food Processor attachment, run the potatoes through to get even chunks. If you don’t have the dicing blade, cut the halved (or quartered) potatoes into roughly uniform bite-sized pieces by hand.
2. Boil the potatoes: Place the potato pieces in a pot of lightly salted water. Bring to a boil and cook for about 5 minutes, or until fork-tender but not falling apart. Timing will depend on piece size; test with a fork.
3. Stop the cooking: Drain the potatoes and rinse them with cool water to stop the cooking process. Set them aside to drain completely while you prepare the vegetables.
4. Shred the cabbage: With a clean bowl under the food processor chute, run the quartered Napa cabbage through the slicing blade set on the thinnest setting you prefer. If you like a thicker shred, use a thicker setting.
5. Process fennel and onion: Switch to the coarse grating blade and run the quartered fennel bulb and quartered red onion through. This yields a coarse, grated texture that blends well with the cabbage.
6. Combine the veg: Toss the shredded cabbage, grated fennel, grated red onion, chopped parsley, and drained capers together in a large mixing bowl.
7. Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, 1 teaspoon reserved caper juice, Dijon mustard, sugar, ground cayenne pepper, and a few grinds of black pepper until smooth. Taste and add salt and more pepper as needed.
8. Toss with dressing: Pour the dressing over the slaw mixture and toss until everything is evenly coated. Use tongs or two large spoons to fold gently so the potato pieces remain intact.
9. Finish and serve: Transfer to a serving bowl and top with additional chopped parsley if desired. Taste once more and adjust seasoning with salt, pepper, or a little more caper juice if you want extra brightness.

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Seriously Awesome Slaws

A bright, crunchy slaw mix with potatoes, napa cabbage, fennel, and a tangy caper-mustard dressing.

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Servings: 4 servings

Ingredients

• 2 medium russet potatoes unpeeled, halved (quartered if large)
• 1/2 head Napa cabbage small head, quartered with thick base core removed
• 1/2 bulb fennel trimmed, quartered, and cored
• 1/2 red onion trimmed and quartered
• 2 tablespoons fresh parsley chopped
• 2 tablespoons capers drained, reserve juice
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon reserved caper juice
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1/4 teaspoon ground cayenne pepper
• salt and freshly ground black pepper to taste

Instructions

• Use the dicing blade on a food processor to dice the potatoes, or cut them into similar-sized cubes by hand.
• Place the potatoes in a pot of lightly salted water and boil for about 5 minutes, or until fork-tender but not falling apart.
• Drain the potatoes and rinse with cool water to stop the cooking, then set them aside to cool.
• With a clean bowl under the food processor chute, slice the Napa cabbage on the thinnest setting (or thicker if preferred).
• Grate or process the fennel and red onion using the coarse grating blade, then toss them with the sliced cabbage in the bowl.
• Add the chopped parsley and drained capers to the cabbage mixture and toss to combine.
• Make the dressing by whisking together mayonnaise, sour cream, reserved caper juice, Dijon mustard, sugar, cayenne, and salt and pepper to taste until smooth.
• Toss the cooled potatoes and the dressing with the slaw mixture until evenly coated.
• Adjust seasoning as needed and top with additional chopped parsley if desired before serving.

Equipment

• Pot
• Colander
• food processor with dicing and slicing/grating blades
• Mixing bowls
• Whisk
• Measuring spoons
• measuring cups

Notes

• Reserve the caper juice for the dressing for a bright, tangy flavor.
• Slice cabbage thickness to taste for crunch preference.
• Boil potatoes until just fork-tender to avoid a mushy slaw.
• Use a food processor for quick prep or slice/grate by hand if preferred.

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