Introduction

Coleslaw is a classic, refreshing side dish perfect for barbecues, picnics, or as a crunchy topping for sandwiches. This vibrant mix of shredded cabbages and carrots tossed in a tangy, creamy dressing is both easy to make and wonderfully satisfying.

A large white bowl filled with a colorful coleslaw mix, showing three main layers of shredded vegetables: pale green cabbage, bright orange carrots, and deep purple cabbage, all lightly coated in creamy dressing. The shredded vegetables are thin and layered evenly with some black pepper sprinkled on top. A wooden spoon rests inside the bowl on the right side, partially submerged in the coleslaw. The bowl is on a white marbled surface with a light blue cloth nearby, and some coleslaw pieces scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups shredded green cabbage
2 cups shredded purple cabbage
1 cup shredded carrots (can use up to 2 cups if you really like carrots)
1 cup mayonnaise
3 tablespoons apple cider vinegar (white vinegar can be used in a pinch)
1 to 2 tablespoons white granulated sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon celery seeds (optional)

Instructions

Step 1: Shred both the green and purple cabbages along with the carrots using a grater or a food processor.
Step 2: In a large bowl, combine the shredded green cabbage, purple cabbage, and carrots. Toss them together evenly.
Step 3: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seeds if using, until smooth.
Step 4: Pour the dressing over the cabbage mixture and toss thoroughly until all the vegetables are coated.
Step 5: Cover the bowl and chill the coleslaw for 30 minutes to an hour before serving to let the flavors meld. Keep chilled until ready to serve.

Tips & Variations

For extra crunch, add chopped celery or sliced green onions to the mix.
You can substitute Greek yogurt for half of the mayonnaise to lighten the dressing.
Adjust the sugar amount to your preference, adding more for a sweeter coleslaw or less for a tangier taste.
Make it a little spicy by stirring in a pinch of cayenne pepper or a dash of hot sauce.

Storage

Store coleslaw in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. Avoid freezing as it will alter the texture and make the vegetables soggy. If the coleslaw has thickened after chilling, you can loosen it with a small splash of milk or extra vinegar before serving.

How to Serve

A close-up view of a salad made with shredded red cabbage, carrots, and green cabbage, all mixed evenly to show a colorful mix of purple, orange, and light green layers. These thin vegetable strips form a vibrant, textured pile inside a white bowl that sits on a white marbled surface. A fork holds a small amount of the salad lifted above the bowl, showing the fine details and freshness of the salad. In the background, there is a blurred light blue cloth and a white container with a spoon, keeping the focus on the salad. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare coleslaw in advance?

Yes, coleslaw tastes even better after sitting in the fridge for at least 30 minutes to let the flavors meld. However, it’s best eaten within 3 days for optimal freshness.

What can I use instead of mayonnaise?

You can substitute mayonnaise with Greek yogurt, sour cream, or a combination of both for a lighter dressing while maintaining creaminess.