The Best Coleslaw is a refreshing, creamy, and crunchy side dish that pairs perfectly with barbecue, burgers, tacos, or fried chicken. With a mix of crisp cabbage, carrots, and a tangy, slightly sweet dressing, this classic recipe is quick to make and sure to become your go-to for picnics, potlucks, or weeknight meals.
Ingredients
For the Coleslaw:
- 4 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrots, grated or julienned
- 1/4 cup red onion, finely sliced (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or granulated sugar)
- 1/2 teaspoon celery seed (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Step 1: Prepare the Vegetables
- Shred the green cabbage, red cabbage, and carrots using a sharp knife, box grater, or food processor.
- Combine the cabbage, carrots, and red onion (if using) in a large mixing bowl.
Step 2: Make the Dressing
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and black pepper. Adjust the sweetness and acidity to taste.
Step 3: Toss the Coleslaw
- Pour the dressing over the cabbage mixture. Toss well until the vegetables are evenly coated.
- For best results, cover and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together.
Step 4: Serve
- Give the coleslaw a final toss before serving. Serve chilled as a side dish or a topping for sandwiches and tacos.
Serving and Storage Tips
- Serving: Serve this coleslaw chilled alongside pulled pork, grilled chicken, burgers, or fish tacos.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle.
1. Can I make this coleslaw ahead of time?
Yes! Coleslaw can be made a day in advance. The flavors will develop more as it sits in the refrigerator.
2. How do I keep my coleslaw crunchy?
To keep the coleslaw crunchy, toss the vegetables with the dressing just before serving. Alternatively, use less dressing and add more as needed.
3. Can I use bagged coleslaw mix?
Absolutely! A pre-shredded coleslaw mix is a great time-saving option. Just combine it with the dressing for a quick side dish.
4. Can I make this coleslaw dairy-free?
Yes, simply use a vegan mayonnaise or any dairy-free alternative to make the recipe suitable for dietary needs.
PrintBest Coleslaw
This Best Coleslaw recipe is simple, versatile, and always a crowd-pleaser. Its creamy, tangy dressing combined with crunchy vegetables makes it the perfect complement to any meal!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-cook
- Cuisine: American
Ingredients
For the coleslaw:
- 4 cups (300 g) green cabbage, finely shredded
- 2 cups (150 g) red cabbage, finely shredded (optional, for color)
- 1 cup (100 g) carrots, grated or julienned
For the dressing:
- 1/2 cup (120 ml) mayonnaise
- 2 tablespoons apple cider vinegar (or white vinegar)
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar (or honey)
- 1/2 teaspoon celery seed (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the vegetables:
- In a large mixing bowl, combine the shredded cabbage and grated carrots. Toss to mix evenly.
- Make the dressing:
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt, and black pepper until smooth.
- Combine the coleslaw:
- Pour the dressing over the cabbage and carrots. Toss until the vegetables are evenly coated.
- Chill and serve:
- Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld. Stir again before serving.
Notes
- Make-ahead: Coleslaw tastes better after a few hours in the fridge but should be served within 2 days for the best texture.
- Variations: Add shredded apples, raisins, or sunflower seeds for a twist.
- Lighter option: Use Greek yogurt or light mayonnaise in place of regular mayonnaise.
- Texture tip: For a smoother coleslaw, pulse the vegetables in a food processor instead of shredding.