Description

This classic creamy coleslaw is a perfect balance of crisp cabbage, sweet carrots, and a tangy, flavorful dressing. It’s easy to make, pairs with everything from barbecue to sandwiches, and is sure to be a hit at your next gathering.

Ingredients

Units Scale

For the Salad:

6 cups finely shredded green cabbage (about half a medium head)
2 cups shredded red cabbage (optional, for color)
1 cup shredded carrots (about 2 medium carrots)
1/2 cup thinly sliced green onions (optional)

For the Dressing:

3/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons honey or granulated sugar (adjust to taste)
1/2 teaspoon celery seeds
Salt and freshly ground black pepper, to taste

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Instructions

Prepare the Vegetables:
- In a large bowl, combine the shredded green cabbage, red cabbage (if using), carrots, and green onions. Toss to mix evenly.
Make the Dressing:
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey or sugar, celery seeds, salt, and pepper until smooth and well combined.
Combine and Chill:
- Pour the dressing over the cabbage mixture. Toss thoroughly to ensure all the vegetables are well coated with the dressing.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld and the cabbage to soften slightly.
Serve:
- Before serving, toss the coleslaw again to redistribute any dressing. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar, if needed.

Notes

For extra tanginess, add a squeeze of fresh lemon juice to the dressing.
To lighten the dish, replace half the mayonnaise with Greek yogurt or sour cream.
Best made ahead of time; it can be stored in an airtight container in the refrigerator for up to 24 hours.