Classic Coleslaw Recipe
American · Side dish · 15 min total
A crisp, creamy coleslaw perfect for barbecues, picnics, or as a refreshing side dish. This easy recipe balances tangy and sweet flavors with a crunchy texture.
15
min prep
min prep
8
servings
servings
140
kcal/serving
kcal/serving
Ingredients
- 1 small green cabbage (about 2 lbs), finely shredded
- 2 large carrots, peeled and grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- 1/2 teaspoon celery seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the shredded cabbage and grated carrots.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seeds, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss until well coated.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Stir before serving.
Tips
- For extra crunch, add 1/4 cup finely chopped red onion or bell pepper.
- Coleslaw can be made a day ahead; it will keep in the refrigerator for up to 3 days.
- To reduce calories, use light mayonnaise or substitute half with Greek yogurt.
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