Best 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
Scale
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.
Find it online: https://ukfinda.com/best-coleslaw/