Introduction
Tired of bland, boring coleslaw that tastes like it came straight from a plastic tub? Get ready to elevate your side dish game! This easy coleslaw recipe is a game-changer, delivering a perfectly creamy, tangy, and slightly sweet flavor that will have everyone asking for seconds. It’s so simple, you’ll wonder why you ever bought it pre-made.
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
-
Mandoline Slicer
Check Price on Amazon →
-
Large Mixing Bowl
Check Price on Amazon →
-
Whisk
Check Price on Amazon →
Why You’ll Love This Recipe
This recipe is a lifesaver for busy weeknights and potlucks alike. It requires minimal prep, uses common pantry staples, and comes together in a flash. The creamy dressing strikes a perfect balance, complementing everything from barbecue to fried chicken. Plus, it’s endlessly customizable – want a little spice? Add some jalapeño! Prefer it tangier? A splash more vinegar does the trick.
Ingredients
- 1/4 head of green cabbage, thinly sliced (about 4 cups)
- 1 medium carrot, shredded
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar (or honey/maple syrup for a different sweetness)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- Prepare the Cabbage and Carrot: If you don’t have pre-shredded coleslaw mix, start by thinly slicing the green cabbage. A mandoline slicer makes this super quick and ensures uniform shreds. Peel and shred the carrot. Place both in a large mixing bowl.
- Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until smooth and well combined. Taste and adjust seasonings if needed – you might want a touch more sugar for sweetness or vinegar for tang.
- Combine and Toss: Pour the dressing over the shredded cabbage and carrot mixture. Toss thoroughly until all the vegetables are evenly coated with the creamy dressing.
- Chill (Optional but Recommended): For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the cabbage soften slightly.
- Serve: Give the coleslaw another quick toss before serving. Enjoy!
Tips
- For extra crunch, add a small amount of finely chopped celery.
- A pinch of celery seed can add an authentic coleslaw flavor.
- If you prefer a tangier slaw, increase the apple cider vinegar slightly.
- For a lighter version, use a light mayonnaise or Greek yogurt, though this will alter the classic flavor.
- Ensure your cabbage is very finely shredded for the best texture.
Serving Suggestions
- Perfect alongside barbecue pulled pork or ribs.
- A classic pairing with fried chicken or fish.
- Great with burgers, hot dogs, or sandwiches.
- Adds a refreshing crunch to any picnic or potluck spread.
Storage Tips
Store leftover coleslaw in an airtight container in the refrigerator for up to 3-4 days. The texture may soften over time.
FAQ
Can I use a food processor to shred the cabbage?
Yes, a food processor can be used, but be careful not to over-process it into mush. Pulse it for quick shreds.
What’s the best way to get finely shredded cabbage?
Using a sharp knife and carefully slicing it thinly, or a mandoline slicer on a fine setting, are the best methods for achieving finely shredded cabbage.
Can I make coleslaw ahead of time?
Yes, you can make it a few hours ahead of time and let it chill in the refrigerator. The flavors will meld nicely.
Nutrition Information
- Calories: 180 kcal
- Protein: 1g
- Fat: 14g
- Carbohydrates: 12g
The Easiest Creamy Coleslaw Recipe You'll Ever Make!
Ingredients
Method
- Prepare the Cabbage and Carrot: If you don't have pre-shredded coleslaw mix, start by thinly slicing the green cabbage. A mandoline slicer makes this super quick and ensures uniform shreds. Peel and shred the carrot. Place both in a large mixing bowl.
- Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until smooth and well combined. Taste and adjust seasonings if needed – you might want a touch more sugar for sweetness or vinegar for tang.
- Combine and Toss: Pour the dressing over the shredded cabbage and carrot mixture. Toss thoroughly until all the vegetables are evenly coated with the creamy dressing.
- Chill (Optional but Recommended): For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the cabbage soften slightly.
- Serve: Give the coleslaw another quick toss before serving. Enjoy!
