Description
A crisp and refreshing homemade coleslaw recipe with a tangy, creamy dressing. Perfect as a side for barbecues, sandwiches, and fried foods. Quick, easy, and fully customizable to your taste!
Ingredients
Scale
For the Coleslaw:
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded (optional, for color)
- 1 cup carrots, shredded
- 1/4 cup red onion, finely sliced (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 1 1/2 tablespoons apple cider vinegar (or white vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seed (optional, for extra flavor)
Instructions
- Prepare the Vegetables: Shred the cabbage and carrots using a sharp knife, mandoline, or food processor. Thinly slice the red onion if using.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, pepper, and celery seed.
- Combine: In a large mixing bowl, add the shredded cabbage, carrots, and red onion. Pour the dressing over the vegetables and toss until evenly coated.
- Chill and Serve: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Enjoy: Serve chilled as a side dish with barbecue, fried chicken, sandwiches, or tacos.
Notes
- Storage: Store coleslaw in an airtight container in the refrigerator for up to 3 days. Do not freeze.
- Refreshing Leftovers: If excess liquid accumulates, drain and stir before serving.
- Customization: Adjust sweetness, tanginess, and texture by modifying dressing ingredients.
- Prep Time: 10 minutes
- marinate time: 30 minutes
- Category: Side Dish
- Method: no cook
- Cuisine: American
Keywords: coleslaw recipe, homemade coleslaw, creamy coleslaw, easy coleslaw, barbecue side dish