Description
A classic coleslaw featuring finely shredded cabbage and carrots mixed with a creamy, tangy dressing. This refreshing side is perfect for barbecues, picnics, and everyday meals.
Ingredients
Scale
- 4 cups finely shredded green cabbage
- 1 cup finely shredded purple cabbage (optional, for color and depth)
- 1 cup finely shredded carrots
- 1/4 cup finely chopped green onions
- 1/2 cup mayonnaise (preferably full-fat for richness)
- 2 tablespoons apple cider vinegar (adds tanginess)
- 1 tablespoon Dijon mustard (provides subtle heat and depth)
- 1 tablespoon honey or granulated sugar (balances acidity)
- Salt and freshly ground black pepper to taste
- 1 teaspoon celery seed (optional, for extra flavor complexity)
Instructions
- Place the shredded green and purple cabbage, carrots, and green onions in a large mixing bowl. Toss them together lightly to combine the colors and textures evenly.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and honey until the dressing is smooth and creamy. The mixture should have a nice balance of tangy and sweet notes.
- Add salt, pepper, and optional celery seed to the dressing. Adjust seasoning gradually, tasting as you go to achieve a well-rounded flavor.
- Pour the dressing over the shredded vegetables. Using a wooden spoon or spatula, gently fold the ingredients together to coat every shred with the creamy dressing without wilting the vegetables.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld beautifully, and the vegetables remain crisp and fresh.
- Give the coleslaw a good stir before serving, and adjust seasoning if needed with a little more salt or vinegar for brightness.
Notes
- Use sharp tools to finely shred cabbage and carrots for best texture.
- Adjust sweetness or tanginess by varying honey and vinegar amounts to taste.
- Optional celery seed adds extra flavor complexity.
- Refrigerate for at least 1 hour to allow flavors to blend and keep vegetables crisp.
- This coleslaw can be made ahead and stored in the fridge for several days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook, mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg
Keywords: coleslaw, creamy coleslaw, cabbage salad, summer side dish, picnic salad, barbecue side