If you’re searching for the ultimate crunchy, creamy, and downright irresistible side dish for your next BBQ or weeknight dinner, look no further than this classic Coleslaw Recipe. Combining crisp cabbage, sweet carrots, and a tangy dressing that brings everything together, this iconic salad is as simple as it is satisfying. Whether you serve it alongside smoky ribs or pile it on top of a burger, it’s sure to be a fresh, vibrant highlight at any table.

Ingredients You’ll Need

The magic of this Coleslaw Recipe is rooted in its handful of simple yet essential ingredients—each one playing a crucial role in both texture and flavor. Every item adds either crunch, creaminess, tang, or a touch of sweetness, making the whole salad sing with every bite.

Green cabbage: The backbone of classic coleslaw; choose a firm, fresh head for the best crunch.
Purple cabbage (optional): Adds a pop of color and a slightly earthier taste—totally optional, but great for presentation.
Shredded carrots: Bring sweetness, color, and extra crunch to balance out the cabbage.
Mayonnaise: The creamy base that ties everything together—full-fat works best for maximum flavor.
Apple cider vinegar: Offers that tangy, zesty kick which prevents the slaw from tasting flat.
Sugar or honey: Lends just enough sweetness to balance the acidity (honey is a lovely natural alternative).
Dijon mustard: Gives depth and a gentle heat that perks up the dressing.
Celery seed (optional): A classic touch that adds a subtle, distinctive zip to the recipe.
Salt and black pepper: Essential for seasoning and enhancing all the fresh flavors.

How to Make Coleslaw Recipe

Step 1: Prep the Veggies

Start by shredding your green cabbage, purple cabbage (if you want the extra color splash), and carrots. You can use a sharp chef’s knife, a food processor, or the large holes of a box grater—whatever you prefer! Toss them into a big mixing bowl so they’re ready to soak up that luscious dressing.

Step 2: Make the Creamy Dressing

In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar (or honey), Dijon mustard, celery seed (if you have it), and a good pinch each of salt and black pepper. Keep whisking until smooth and creamy. This is where all the magic happens—the tang, sweetness, and subtle mustard note are everything in this Coleslaw Recipe dressing.

Step 3: Combine and Toss

Pour the dressing right over your bowl of shredded veggies. Grab your favorite salad tongs (or simply use clean hands!) and toss thoroughly to make sure every bit of cabbage and carrot is beautifully coated. Take a taste—adjust the salt or pepper if you’d like a touch more oomph.

Step 4: Chill and Meld

Cover your bowl and pop it in the fridge for at least 30 minutes (an hour is even better). This gives the flavors time to meld so you get that perfect balance of creamy, tangy, and crunchy in every bite of your Coleslaw Recipe. Trust me, a little patience here makes a big difference.

How to Serve Coleslaw Recipe

Garnishes

For a finishing touch, top your Coleslaw Recipe with a sprinkle of extra celery seed, freshly cracked black pepper, or even some chopped fresh parsley. A handful of toasted sunflower seeds or sliced green onions add extra flair and flavor if you’re feeling fancy!

Side Dishes

This creamy slaw is a dream partner for everything smoky, grilled, or fried—think BBQ ribs, pulled pork, fried chicken, or juicy burgers. It also pairs beautifully with sandwiches, fish tacos, or even as a topping for a loaded baked potato to add some cool crunch.

Creative Ways to Present

If you want to get creative, serve your coleslaw in individual jars for a picnic, use it as a topping for sliders, or add a scoop to grain bowls for added freshness and crunch. You can even stuff it into pita pockets with grilled veggies for a quick lunch twist!

Make Ahead and Storage

Storing Leftovers

Leftover Coleslaw Recipe keeps surprisingly well—just transfer it to an airtight container and store in the refrigerator. It’ll stay crisp and flavorful for up to 2 days, though the veggies do soften a bit over time (which some actually prefer!).

Freezing

Coleslaw isn’t ideal for freezing, since the cabbage and carrots can get soggy and the dressing may separate or become watery once thawed. For best results, enjoy it fresh or refrigerated, and try to make just what you need for your event.

Reheating

No reheating necessary for this Coleslaw Recipe—simply give it a good toss before serving if it’s been in the fridge. If the dressing has separated a bit, stir it well to reincorporate and freshen everything up.

FAQs

Can I use pre-shredded coleslaw mix?

Absolutely! Pre-shredded cabbage and carrot mixes from the store save time and work well with this Coleslaw Recipe, though freshly shredded veggies have the best crunch and flavor.

Is there a lighter version of this dressing?

Yes! Swap half the mayonnaise for plain Greek yogurt. It lightens up the dressing while still keeping things creamy, and adds a little tang of its own.

How far in advance can I make this Coleslaw Recipe?

You can make it up to a day ahead—just assemble, cover, and refrigerate. The flavors get even better as everything marries in the fridge, though I recommend tossing again just before serving.

Can I make this Coleslaw Recipe vegan?

Definitely! Use a vegan mayo and either omit the honey or stick with sugar. Everything else in the salad is plant-based, so it’s an easy swap.

What should I do if my coleslaw is too watery?

Sometimes cabbage releases liquid after it sits. If your slaw gets too watery, simply drain off any excess liquid or give it a quick toss to redistribute the dressing.

Final Thoughts

I hope you’re as excited to try this Coleslaw Recipe as I was to share it! With its perfect blend of creamy, tangy, and crunchy, it’s the ideal side for any gathering or meal. Go ahead, whip up a bowl and see just how quickly it disappears. Enjoy every vibrant, delicious bite!

Coleslaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 23 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This classic coleslaw recipe is creamy, flavorful, and perfect as a side dish for BBQs, burgers, or fried chicken. The combination of cabbage, carrots, and a tangy dressing is sure to be a hit at any gathering.

Ingredients

Scale

Main Ingredients:

6 cups shredded green cabbage
1 cup shredded purple cabbage (optional, for color)
1 cup shredded carrots

Dressing:

3/4 cup mayonnaise
1 1/2 tbsp apple cider vinegar
1 tbsp sugar (or honey)
1 tsp Dijon mustard
1/4 tsp celery seed (optional)
Salt and black pepper to taste

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Instructions

Prepare the Vegetables: In a large bowl, combine the shredded green cabbage, purple cabbage (if using), and carrots.
Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until smooth and creamy.
Combine and Chill: Pour the dressing over the cabbage mixture and toss well to coat evenly. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.