The Best Coleslaw Recipe
A crunchy and creamy classic coleslaw combining finely shredded green and red cabbage with grated carrots, tossed in a tangy, slightly sweet mayonnaise-based dressing enhanced with apple cider vinegar, honey, celery seeds, and a touch of salt and pepper. Perfect as a refreshing side dish for barbecues, picnics, or casual meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- ¾ green cabbage, finely shredded
- ¼ red cabbage, finely shredded
- 3 medium carrots, grated
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or more for desired sweetness)
- 1 teaspoon celery seeds
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep the coleslaw: In a large bowl, combine the finely shredded green cabbage, red cabbage, and grated carrots, ensuring they are evenly mixed for a balanced texture and flavor.
- Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, celery seeds, salt, and black pepper until smooth. Adjust the sweetness by adding more honey if desired.
- Stir it all together: Pour about half of the dressing over the vegetable mixture and toss thoroughly to coat all the pieces evenly. Gradually add more dressing while tossing until you reach the preferred balance of dressing to slaw, ensuring every bite is flavorful.
Notes
- Adjust the honey quantity for a sweeter or more tangy flavor.
- Use freshly grated carrots for the best texture and sweetness.
- For a lighter version, substitute mayonnaise with yogurt or a low-fat alternative.
- Letting the coleslaw rest in the refrigerator for 30 minutes allows flavors to meld well.
- This coleslaw keeps well in an airtight container for up to 3 days in the fridge.
Find it online: https://cozyplatter.com/the-best-coleslaw-recipe/