Best Coleslaw

When I think back to my childhood summer gatherings, one dish always stood out on the table—coleslaw. It was crisp, refreshing, and somehow tied the entire meal together. My family gatherings often centered around food, and coleslaw was never missing. I remember watching my grandmother shred the cabbage by hand, mixing it with just the right balance of tangy vinegar and creamy dressing. That simple recipe has inspired me to create my own version, and today I want to share with you what I truly believe is the best coleslaw.

This recipe is more than just a side dish; it’s a classic that complements so many meals. Whether I’m grilling chicken, serving up beef burgers, or preparing roasted vegetables, coleslaw always fits right in. The crisp texture of cabbage mixed with the creaminess of the dressing creates a balance that works for every occasion. Every bite feels like a little reminder of freshness, making it hard not to reach for seconds.

Why You’ll Love This Recipe

One of the best things about this coleslaw is how incredibly simple it is to make. With just a handful of ingredients, you can whip it up in minutes. But beyond its simplicity, there are so many reasons why I love it—and I think you will too.

• Versatile: This coleslaw can be paired with almost anything. I serve it with grilled meats, tuck it inside sandwiches, or enjoy it on its own. It’s equally at home at a picnic, a potluck, or a casual family dinner.

• Budget-Friendly: All the ingredients are affordable and easy to find. Cabbage and carrots are some of the most budget-friendly vegetables, yet they deliver so much flavor and texture. With just a few pantry staples like mayonnaise, mustard, and vinegar, you can prepare a dish that feels special without overspending.

• Fresh and Flavorful: The combination of crunchy cabbage, sweet carrots, and tangy-sweet dressing makes this coleslaw irresistible. Every bite delivers a refreshing crunch that keeps you coming back.

Ingredients for the Recipe

To make this delicious coleslaw, you’ll need the following ingredients:

• 4 cups (300 g) green cabbage, finely shredded

• 2 cups (150 g) red cabbage, finely shredded (optional, for color)

• 1 cup (100 g) carrots, grated or julienned

• 1/2 cup (120 ml) mayonnaise

• 2 tablespoons apple cider vinegar (or white vinegar)

• 1 tablespoon Dijon mustard

• 2 teaspoons granulated sugar (or honey)

• 1/2 teaspoon celery seed (optional)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

  When I prepare this coleslaw, I always appreciate how quick and effortless the process is. It doesn’t require any fancy equipment, and most of the ingredients are already in my kitchen. What I love most is that within just a few steps, a simple pile of cabbage and carrots turns into a colorful, creamy, and delicious side dish.

  How to Make This Recipe

  The process for making coleslaw is straightforward, and once you try it, you’ll realize just how easy it is to prepare fresh coleslaw at home. I’ve outlined every step in detail, so you can follow along without missing anything.

  Step-by-Step Instructions for Making

  1. Prepare the vegetables: Start by finely shredding the green cabbage. I prefer using a sharp knife to get thin, even slices, but a food processor works perfectly if you’re short on time. If you’re adding red cabbage, shred it in the same way. Next, grate or julienne the carrots. Place all the vegetables in a large mixing bowl.

  2. Mix the dressing: In a separate medium bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, sugar (or honey), celery seed (if using), salt, and black pepper. Whisk everything together until the dressing is smooth and creamy. Make sure there are no lumps of mustard or sugar.

  3. Combine: Pour the dressing over the cabbage and carrots. Using two large spoons, gently toss the mixture until the vegetables are evenly coated. Be careful not to mash the vegetables; you want to keep their crisp texture.

  4. Chill before serving: For the best flavor, cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes before serving. This resting time allows the dressing to soak into the vegetables, enhancing the flavors and softening the cabbage slightly.

  5. Taste and adjust: After chilling, give the coleslaw a quick stir and taste it. If needed, adjust the seasoning by adding a little more salt, pepper, or vinegar. Serve chilled for maximum freshness.

  Quick and Easy

  One of the greatest things about this recipe is how little time it takes to prepare. From start to finish, you’ll need less than 20 minutes of active work. The longest part is letting the coleslaw rest in the refrigerator, but even that is optional if you’re in a hurry. That’s why I always recommend this recipe when someone asks for a fast and reliable side dish.

  Customizable

  Coleslaw is a recipe you can easily adapt to your taste. I often switch out the dressing base to suit different occasions. For a lighter version, I replace half of the mayonnaise with plain yogurt, which still gives creaminess but with a fresher flavor. You can also play with different vinegars—apple cider vinegar adds sweetness, while white vinegar keeps things sharper.

  If you prefer a touch of sweetness, use honey instead of sugar. For more crunch, add thinly sliced bell peppers or even a handful of toasted sunflower seeds. Another favorite twist of mine is adding fresh herbs, like chopped parsley or dill, which give the coleslaw a bright, garden-fresh touch.

  Crowd-Pleasing

  Whenever I bring this coleslaw to a barbecue, potluck, or family gathering, it disappears quickly. Its appeal lies in its universal flavor. Almost everyone enjoys a balance of creamy, crunchy, and tangy, making it a guaranteed crowd-pleaser. Plus, it pairs with so many dishes—burgers, grilled chicken, baked fish, or even stuffed into wraps.

  I’ve also noticed that people who usually don’t care much for salads often end up asking for seconds of this one. The dressing helps tone down the bitterness of cabbage while keeping the vegetables crisp and refreshing. That’s why I consider it an essential recipe for entertaining.

  Another advantage is how well coleslaw holds up. Unlike leafy salads that wilt after a short time, coleslaw can be made ahead and stored in the refrigerator without losing its crunch. In fact, the flavors deepen over time, which makes it perfect for preparing the day before a big event.

  Final Thoughts on Preparation

  Making coleslaw at home is much better than buying store-bought versions. Not only is it fresher, but it also allows you to control the flavors, textures, and quality of ingredients. With this recipe, you can create something that tastes far superior to prepackaged coleslaw. Once you try it, I’m confident you’ll keep coming back to it again and again.

  FAQs

  Can I make coleslaw ahead of time?
  Yes, you can prepare this coleslaw in advance. In fact, I recommend making it a few hours before serving so the flavors blend together. Just keep it covered in the refrigerator until ready to enjoy.

  How long does coleslaw last in the fridge?
  Homemade coleslaw will stay fresh for about 3 days when stored in an airtight container in the refrigerator. After that, the vegetables may lose their crunch.

  Can I make this coleslaw without mayonnaise?
  Absolutely. If you prefer a lighter version, replace the mayonnaise with plain Greek yogurt or a dairy-free alternative. This keeps the creaminess while reducing calories.

  Can I add extra vegetables?
  Yes, this recipe is very flexible. You can add thinly sliced bell peppers, onions, or even fresh herbs like parsley or dill for more flavor and texture.

  What if I don’t have apple cider vinegar?
  You can use white vinegar or even lemon juice as a substitute. Each option brings a slightly different tang, but all work well.

  Is this coleslaw suitable for large gatherings?
  Definitely. It’s a crowd-pleaser and easy to double or triple the recipe for parties, barbecues, or family events.

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  Best Coleslaw

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  This Best Coleslaw recipe is creamy, crunchy, and tangy, making it the perfect side dish for barbecues, picnics, or family dinners. With simple ingredients and quick preparation, it’s a fresh and versatile dish that pairs well with many meals.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

  Ingredients

  Scale 1x2x3x

  • 4 cups (300 g) green cabbage, finely shredded

  • 2 cups (150 g) red cabbage, finely shredded (optional, for color)

  • 1 cup (100 g) carrots, grated or julienned

  • 1/2 cup (120 ml) mayonnaise

  • 2 tablespoons apple cider vinegar (or white vinegar)

  • 1 tablespoon Dijon mustard

  • 2 teaspoons granulated sugar (or honey)

  • 1/2 teaspoon celery seed (optional)

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

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  Instructions

  • Prepare the vegetables by finely shredding the green and red cabbage. Grate or julienne the carrots and place all the vegetables in a large mixing bowl.

  • In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar (or honey), celery seed (if using), salt, and black pepper until smooth and creamy.

  • Pour the dressing over the shredded cabbage and carrots. Gently toss with two large spoons until all vegetables are evenly coated.

  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This helps the flavors develop and softens the cabbage slightly.

  • Before serving, stir again and adjust seasoning with extra salt, pepper, or vinegar if needed. Serve chilled.

  Notes

  • For a lighter version, replace half of the mayonnaise with plain Greek yogurt.

  • Add fresh herbs like parsley or dill for extra flavor.

  • The recipe can easily be doubled for larger gatherings.

  • Author: Layla
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes (chilling time)