Creamy and Crunchy Coleslaw
A nostalgic yet updated coleslaw recipe combining creamy dressing, crisp vegetables, and optional twists to complement BBQs, sandwiches, or weeknight meals. Made with simple ingredients and ready in under 90 minutes, this side dish is customizable and keeps well in the fridge.
Equipment
- large bowl
- whisk
- grater
- Knife
Ingredients
Main Ingredients
- 1 small head green cabbage, finely shredded about 6 cups
- 1 cup shredded red cabbage for color and crunch
- 1 large carrot, grated
- 0.5 cup mayonnaise
- 2 tablespoons apple cider vinegar or white vinegar/lemon juice
- 1 tablespoon Dijon mustard
- 1.5 tablespoons honey or sugar
- salt and freshly ground black pepper to taste
Optional Ingredients
- 0.5 green apple, julienned for sweetness
- 2 tablespoons Greek yogurt for tangier dressing
- 1 tablespoon celery seeds or poppy seeds optional topping
Instructions
- In a large bowl, combine the green and red cabbage, shredded carrot, and apple if using.
- In a separate bowl, whisk together the mayonnaise, vinegar, mustard, and honey until smooth.
- Season dressing with salt and pepper. Taste and adjust—this step defines the flavor.
- Pour dressing over the slaw mix. Toss thoroughly to coat.
- Sprinkle on seeds, if desired, for texture.
- Cover and chill for at least 30 minutes for flavors to meld.
- Before serving, give it one last toss and adjust seasoning if needed.
Notes
To prevent watery coleslaw, salt cabbage in advance, let sit for 10 minutes, then rinse and dry. Store undressed coleslaw mix and dressing separately if preparing ahead. Tastes better after a day as flavors meld.