Coleslaw Recipe
This classic coleslaw is creamy, crunchy, and refreshing! It’s the perfect side for BBQs, burgers, tacos, or grilled meats.
Ingredients
- 4 cups green cabbage finely shredded
- 2 cups red cabbage finely shredded (optional, for color)
- 1 cup carrots shredded
- ¼ cup red onion finely chopped (optional)
For the Dressing:
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or lemon juice
- 1 tbsp honey or sugar adjust to taste
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp celery seed optional, for extra flavor
Instructions
Prepare the Vegetables
- Cut green and red cabbage using a sharp knife, mandolin or food processor.
- Tighten the carrots using a box graater or food processor.
- Keep all the chopped vegetables in a large mixture bowl.
Make the Dressing
- In a separate bowl, mix meyonnaise, apple cider vinegar, sugar, diesel mustard, salt and pepper together.
- Mix until smooth and well combined.
Assemble the Coleslaw
- Put dressing on chopped cabbage and carrots.
- Toss everything together until equally coated.
Cold and serve
- Cover and cool for at least 30 minutes before serving.
- This allows the flavors to melt. Give it a quick movement before serving and garnish with fresh herbs if desired.
Notes
- Light Version: Swap mayo for Greek yogurt for a healthier option.
- Vinegar-Based Slaw: Skip mayo and use olive oil, vinegar, and honey for a tangier coleslaw.
- Spicy Kick: Add ½ tsp sriracha or cayenne pepper for a little heat.
- Make-Ahead: Best when made a few hours ahead to let the flavors meld.