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Coleslaw Recipe

This creamy, crisp, foolproof coleslaw is the perfect side dish for barbecues, family dinners, or potlucks. With fresh cabbage, carrots, and a tangy-sweet dressing, it’s a classic recipe that balances crunch and creaminess in every bite.
Print Recipe
Prep Time 15 minutes
Chilling 29 minutes
Total Time 45 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method

Ingredients
  

  • 6 cups green cabbage finely shredded (about half a medium head)
  • 2 cups purple cabbage finely shredded
  • 1 cup carrots shredded
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar or white vinegar
  • 1 1/2 tablespoons sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed optional, but recommended
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional Mix-ins:
  • 1 apple julienned
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons sunflower seeds or pumpkin seeds

Method
 

  1. Prepare the vegetables. Finely shred the green and purple cabbage and carrots. A sharp knife, mandoline, or food processor all work well. Place them in a large mixing bowl.
  2. Make the dressing. In a medium bowl, whisk together the mayonnaise, vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed.
  3. Combine the slaw. Pour the dressing over the shredded cabbage and carrots. Toss gently but thoroughly until all the vegetables are evenly coated.
  4. Chill before serving. Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly while staying crisp.
  5. Serve and enjoy. Give the coleslaw a final toss just before serving. Garnish with parsley or seeds if desired.