Description
This classic coleslaw recipe features a crisp blend of green and purple cabbage with shredded carrots, all tossed in a creamy, tangy dressing made from mayonnaise, apple cider vinegar, and Dijon mustard. Perfectly balanced with a hint of sweetness and subtle celery seed flavor, this coleslaw is an ideal refreshing side dish for BBQs, burgers, or fried chicken. Easy to prepare and ready in just 15 minutes without any cooking required.
Ingredients
Scale
Vegetables
- 6 cups shredded green cabbage
- 1 cup shredded purple cabbage (optional, for color)
- 1 cup shredded carrots
Dressing
- 3/4 cup mayonnaise
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp sugar (or honey)
- 1 tsp Dijon mustard
- 1/4 tsp celery seed (optional)
- Salt to taste
- Black pepper to taste
Instructions
- Prepare Vegetables: In a large bowl, combine the shredded green cabbage, purple cabbage if using, and shredded carrots to create the base of the salad.
- Make Dressing: In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar or honey, Dijon mustard, celery seed if using, salt, and black pepper until the mixture is smooth and creamy.
- Combine and Toss: Pour the prepared dressing over the cabbage and carrot mixture. Toss everything well to ensure all the vegetables are evenly coated with the creamy dressing.
- Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld and the salad to chill.
Notes
- For a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
- This coleslaw can be made up to one day in advance and stored in the refrigerator.
- It pairs wonderfully as a side dish for barbecues, burgers, or fried chicken.
