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Classic Coleslaw Recipe

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4.2 from 15 reviews

This Classic Coleslaw recipe offers a creamy, tangy, and slightly sweet side dish perfect for barbecues, picnics, or casual meals. Made with a blend of mayonnaise, sour cream, apple cider vinegar, and spices, it features crisp shredded cabbage and scallions for a fresh, crunchy texture. Quick to prepare and chill, this coleslaw complements a variety of main dishes and can be made ahead for convenience.

Ingredients

Dressing

  • ¾ cup mayonnaise (best quality such as Hellmann's or Duke's)
  • ¼ cup sour cream
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon celery seed
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Salad

  • 1 lb (about 7 cups) prepared shredded coleslaw mix (cabbage and carrots)
  • 2 scallions (dark green parts only, thinly sliced)

Instructions

  1. Prepare the dressing: In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and freshly ground black pepper until smooth and well combined.
  2. Combine with coleslaw mix: Add the shredded coleslaw mix and thinly sliced dark green scallion parts to the bowl with the dressing. Toss everything gently but thoroughly until the cabbage is evenly coated.
  3. Adjust seasoning: Taste the coleslaw and adjust the seasoning if needed, adding additional salt, pepper, or vinegar to suit your preference.
  4. Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for up to 24 hours. Chilling allows the flavors to meld and the cabbage to soften slightly, enhancing taste and texture.

Notes

  • For best results, prepare the coleslaw a few hours ahead or the night before to allow flavors to develop.
  • Use a high-quality mayonnaise for a richer flavor and creamier texture.
  • You can substitute apple cider vinegar with white vinegar or lemon juice for a different tang.
  • If you prefer less sweetness, reduce the sugar slightly or omit it entirely.
  • This coleslaw keeps well refrigerated for up to 24 hours but is best served fresh on the day of making.

Find it online: https://cozyplatter.com/classic-coleslaw-recipe/