The Best Coleslaw Recipe
A fresh, creamy, and crunchy coleslaw recipe that can be easily tailored to your taste. Perfect for cookouts, picnics, and potlucks.
Ingredients
Vegetables
- 1 head Green cabbage Crunchy and holds up well after dressing
- 1 cup Shredded carrots Sweetness and nice contrast; shred if possible
- 1 head Purple cabbage Optional, adds color and firmer bite
Dressing
- 1/2 cup Mayonnaise Use a brand you like
- 1.5 tablespoons Apple cider vinegar Softens the tang; white vinegar works too
- 1-2 tablespoons Sugar Adjust to taste; starts with 1
- 1 teaspoon Dijon mustard Optional for depth of flavor
- 1/4 teaspoon Celery seed Gives a deli-style slaw taste
- 1/4 teaspoon Salt Essential for seasoning
- to taste Black pepper Several turns to taste
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Instructions
Preparation
- Prep the cabbage by slicing it thinly; this makes it easier to eat and allows it to soak up the dressing.
- Optionally, salt the cabbage by sprinkling with half a teaspoon of salt, tossing, and letting it sit for 10 minutes. Drain and squeeze out excess water to keep it crunchy.
- In a separate bowl, mix the dressing ingredients: mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper.
- Combine the cabbage and carrots in a large bowl, pour the dressing over, and toss until coated.
- Chill in the refrigerator for at least 30 minutes; an hour is even better.
- Taste and adjust seasoning before serving; add more salt, vinegar, or sugar as needed.
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Note
Coleslaw can be made ahead of time, ideally 2 to 4 hours before serving, but it can be made the night before for added flavor. Keep chilled until serving.