Description
This classic Homemade Coleslaw recipe features a crisp mix of shredded green and purple cabbage with fresh carrots, all tossed in a creamy, tangy dressing made from mayonnaise, apple cider vinegar, and Dijon mustard. Perfectly chilled to let the flavors meld, this easy-to-make side dish is ideal for BBQs, burgers, fried chicken, or pulled pork.
Ingredients
Scale
Vegetables
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage (optional for color)
- 1 cup shredded carrots
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon sugar (or honey)
- 1/2 teaspoon celery seed (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Vegetables: In a large mixing bowl, combine the shredded green cabbage, purple cabbage if using, and shredded carrots, ensuring they are evenly mixed.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar (or honey), celery seed if using, salt, and black pepper until the dressing is smooth and well combined.
- Combine and Toss: Pour the prepared dressing over the shredded vegetables. Toss thoroughly until all the vegetables are evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to blend and the ingredients to chill before serving.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- This coleslaw pairs excellently with BBQ dishes, burgers, fried chicken, or pulled pork.
- Allowing the coleslaw to chill enhances the flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
