Description
This classic coleslaw recipe offers a creamy and tangy side dish that’s perfect for BBQs, burgers, or fried chicken. Made with a crisp mix of green and purple cabbage, shredded carrots, and a smooth, flavorful dressing combining mayonnaise, apple cider vinegar, and Dijon mustard, it’s an easy, refreshing salad that can be prepared in just 15 minutes and requires no cooking.
Ingredients
Scale
Vegetables
- 6 cups shredded green cabbage
- 1 cup shredded purple cabbage (optional, for color)
- 1 cup shredded carrots
Dressing
- 3/4 cup mayonnaise
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp sugar (or honey)
- 1 tsp Dijon mustard
- 1/4 tsp celery seed (optional)
- Salt and black pepper to taste
Instructions
- Combine the Vegetables: In a large bowl, mix together the shredded green cabbage, purple cabbage (if using), and shredded carrots until evenly distributed.
- Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar or honey, Dijon mustard, celery seed (if using), salt, and black pepper until the mixture becomes smooth and creamy.
- Toss with Dressing: Pour the prepared dressing over the cabbage and carrot mixture. Toss thoroughly to ensure all the vegetables are well coated with the dressing.
- Chill Before Serving: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to let the flavors meld and the salad chill before serving.
Notes
- For a lighter variation, substitute half of the mayonnaise with Greek yogurt.
- This coleslaw can be made up to one day in advance, which helps to deepen the flavor.
- It pairs perfectly as a side dish for BBQs, burgers, and fried chicken.
