The Best Coleslaw Recipe
A classic creamy coleslaw made with a crisp blend of green and red cabbage along with grated carrots, tossed in a tangy and slightly sweet mayonnaise-based dressing. Perfect as a side dish for barbecues, sandwiches, or picnics, this easy-to-make coleslaw is crisp, flavorful, and ready in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- ¾ green cabbage (finely shredded)
- ¼ red cabbage (finely shredded)
- 3 medium carrots (grated)
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or more for desired sweetness)
- 1 teaspoon celery seeds
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep the coleslaw. Add the finely shredded green cabbage, red cabbage, and grated carrots to a large mixing bowl, ensuring they are well combined for an even texture.
- Make the dressing. In a small bowl, whisk together the mayonnaise, honey, apple cider vinegar, celery seeds, salt, and black pepper until smooth and creamy. Adjust the honey if you prefer a sweeter dressing.
- Stir it all together. Pour about half of the dressing over the cabbage and carrots mixture. Toss thoroughly to coat all the vegetables evenly. Slowly add more dressing a little at a time until you reach your preferred balance of slaw to dressing.
Notes
- For best flavor, chill the coleslaw for at least 30 minutes before serving to allow the dressing to meld with the vegetables.
- Adjust the sweetness by adding more honey to suit your taste.
- You can substitute mayonnaise with a vegan alternative to make this recipe vegan-friendly.
- Celery seeds add a subtle earthy flavor but can be omitted if unavailable.
- This coleslaw keeps well refrigerated for up to 3 days but is freshest when eaten within 24 hours.
Find it online: https://glowcooks.com/the-best-coleslaw-recipe/