Classic Coleslaw
This fresh and crunchy coleslaw is a perfect balance of creamy or tangy dressing with crisp cabbage and carrots. A classic side dish for BBQs, sandwiches, and more!
Equipment
- Mixing bowl
- Knife
- Cutting board
- Box grater or food processor
- Whisk
Ingredients
Coleslaw Base
- 4 cups green cabbage Shredded.
- 1 cup carrots Grated.
- ½ cup red cabbage Optional, for color.
- ¼ cup red onion Thinly sliced (optional).
Creamy Coleslaw Dressing
- ½ cup mayonnaise Or Greek yogurt for a lighter version.
- 2 tbsp apple cider vinegar For tangy flavor.
- 1 tbsp sugar or honey For a touch of sweetness.
- 1 tsp Dijon mustard Adds depth to the dressing.
- ½ tsp salt Adjust to taste.
- ½ tsp black pepper To taste.
- ¼ tsp celery seed Optional, for extra flavor.
Vinegar-Based Coleslaw Dressing (Alternative)
- ¼ cup apple cider vinegar or white vinegar
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Dijon mustard
Instructions
- Remove the outer leaves of the cabbage and cut into quarters. Remove the core, then shred using a knife, mandoline slicer, or food processor.
- Grate the carrots using a box grater or food processor.
- Thinly slice any additional ingredients like red cabbage, onion, or bell peppers.
- In a small bowl, whisk together the dressing ingredients (either creamy or vinegar-based). Adjust seasoning to taste.
- In a large mixing bowl, add the shredded cabbage, carrots, and any additional vegetables.
- Pour the dressing over the vegetables and toss well to coat evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, give the coleslaw a final toss and adjust seasoning if needed.
- Serve chilled as a side dish, sandwich topping, or wrap filling.
Notes
For extra crunch, soak shredded cabbage in ice water for 10 minutes, then drain and pat dry before mixing.