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The Best Coleslaw Recipe

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This bright, crisp coleslaw is creamy, tangy, and perfectly sweet, making it a versatile side for any meal.

Ingredients

Scale
  • 6 cups thinly shredded green cabbage (about 1/2 medium head)
  • 2 cups thinly shredded red cabbage (about 1/4 medium head; optional)
  • 1 cup shredded carrots (about 2 medium)
  • 2 green onions, thinly sliced (optional)
  • Dressing:
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2–3 teaspoons sugar or honey (to taste)
  • 1/2 teaspoon celery seed
  • 3/4 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1–2 tablespoons lemon juice or water (to thin, as needed)

Instructions

  1. Prep the vegetables. Thinly shred green and red cabbage. Grate the carrots. Slice green onions if using.
  2. Make the dressing. In a large bowl, whisk mayonnaise, apple cider vinegar, Dijon, sugar, celery seed, salt, and pepper until smooth.
  3. Adjust the texture. If the dressing seems too thick, whisk in lemon juice or a splash of water until it is creamy and pourable.
  4. Combine. Add cabbage, carrots, and green onions to the bowl with the dressing.
  5. Toss well. Use tongs to coat every strand. Taste and adjust salt, pepper, or sugar.
  6. Chill to set flavors. Cover and refrigerate 30–60 minutes for best crunch and flavor.
  7. Serve. Toss again, drain any excess liquid if needed, and finish with a crack of pepper or a squeeze of lemon.

Notes

For extra-crisp slaw, toss shredded cabbage with a pinch of salt, rest 10 minutes, then pat dry before dressing. Store in the fridge for 3–4 days.

Nutrition

Find it online: https://diyprzepisy.com/coleslaw-recipe/

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