Coleslaw Recipe
Coleslaw made easy! Discover a fresh, crunchy, and creamy coleslaw recipe perfect for picnics, BBQs, or a quick side dish.
Ingredients
Dressing
- ¾ cup real mayonnaise (I like using a full-fat version for the best flavor)
- 3 tablespoons apple cider vinegar – gives it that perfect tang
- ¼ cup granulated sugar – just enough to balance things out
- 2 tablespoons finely grated sweet onion (yes, grating makes a big difference!)
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon celery seed – optional, but adds a subtle old-school flavor
Slaw Mix
- 5 cups finely shredded green cabbage (about 1 large head – I like to use a mandoline for extra-thin slices)
- 1½ cups finely shredded red cabbage (about ⅓ of a head – for color and crunch)
- 1 cup shredded carrots (bagged is fine, but if you’ve got the time, fresh ones from 2-3 large carrots taste better)
Instructions
- In a medium-sized bowl, combine all the dressing ingredients and whisk until the mixture becomes smooth and creamy. Give it a quick taste and tweak the seasoning if needed—sometimes just a pinch more salt or a splash of vinegar makes all the difference. Let the dressing rest for a while to allow the flavors to blend together.
- In a large mixing bowl, toss together the slaw ingredients until everything’s nicely distributed. Pour the dressing over the slaw and mix thoroughly. Tongs work well here, but honestly, clean hands are often the best tool to gently work the dressing through and separate any clumps of cabbage.
- Once everything’s coated and looking fresh, cover the bowl and pop it in the fridge for at least an hour. This gives the slaw time to soak up all that flavor and develop that perfect crunch-meets-creaminess balance.
