The Best Coleslaw Recipe
Introduction
This classic coleslaw recipe is creamy, tangy, and perfectly crunchy. It’s an easy side dish that pairs wonderfully with BBQ, sandwiches, or as a refreshing salad on its own. With just a few simple ingredients, you’ll have a crowd-pleasing coleslaw ready in no time.
Ingredients
- 1 small head green cabbage, shredded
- 2 carrots, grated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: In a large bowl, combine the shredded cabbage and grated carrots.
- Step 2: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- Step 3: Pour the dressing over the cabbage and carrots.
- Step 4: Toss until well combined.
- Step 5: Refrigerate for at least 1 hour before serving to let the flavors meld.
Tips & Variations
- For extra crunch, add thinly sliced red onion or celery seeds to the mix.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier dressing.
- Adjust the sugar and vinegar to your taste for a sweeter or more tangy coleslaw.
- Add a pinch of celery salt for classic coleslaw flavor.
Storage
Store coleslaw in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. Because it contains mayonnaise, it’s best enjoyed chilled and fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make coleslaw ahead of time?
Yes, coleslaw tastes even better after the flavors have had time to meld. Make it a few hours or up to a day in advance and keep it refrigerated until serving.
How can I prevent coleslaw from getting watery?
Drain any excess liquid from the cabbage and carrots before mixing in the dressing. Also, avoid adding salt too early, as it can draw out moisture. Toss with salt just before serving if possible.
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The Best Coleslaw Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This classic coleslaw recipe combines shredded green cabbage and grated carrots with a creamy, tangy dressing made from mayonnaise, apple cider vinegar, sugar, salt, and black pepper. It’s a simple, refreshing side dish perfect for barbecues, picnics, or as a crisp accompaniment to sandwiches. The flavors meld together beautifully after chilling for at least one hour, making it the best coleslaw you’ll love.
Ingredients
Vegetables
- 1 small head green cabbage, shredded
- 2 carrots, grated
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Vegetables: In a large bowl, combine the shredded green cabbage and grated carrots, ensuring they are evenly mixed to form the base of your coleslaw.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and evenly blended, creating a flavorful and creamy dressing.
- Combine Dressing and Vegetables: Pour the prepared dressing over the cabbage and carrot mixture in the large bowl.
- Toss the Salad: Thoroughly toss the vegetables and dressing together to ensure every piece is coated evenly with the dressing, enhancing the flavor and texture.
- Chill Before Serving: Cover the bowl and refrigerate the coleslaw for at least 1 hour, allowing the flavors to meld and the salad to chill for optimal taste and freshness before serving.
Notes
- For extra crunch, add finely chopped celery or bell peppers.
- Adjust sugar amount based on your preferred sweetness level.
- For a tangier flavor, increase the apple cider vinegar slightly.
- This coleslaw keeps well refrigerated for up to 2 days.
- Use a sharp knife or mandoline for finely shredding cabbage for better texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Keywords: coleslaw, classic coleslaw, cabbage salad, creamy coleslaw, picnic side dish, barbecue side, easy coleslaw
