Coleslaw Recipe
American · Side dish · 15 min total
A classic creamy coleslaw with a tangy dressing, perfect for picnics, barbecues, or as a crunchy side dish.
15
min prep
min prep
8
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 small head green cabbage (about 1.5 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 well to coat evenly.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Stir again before serving.
Tips
- For a creamier coleslaw, add an extra tablespoon of mayonnaise.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add 1/4 cup finely chopped red onion for extra crunch and flavor.
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