Best Cabbage Coleslaw

This Best Cabbage Coleslaw is the ultimate crisp and refreshing side dish. Featuring a base of finely shredded cabbage and carrots tossed in a creamy, tangy dressing, it brings a bright crunch to any meal. Whether you are hosting a summer barbecue or looking for the perfect topping for your favorite sandwich, this classic recipe is a crowd-pleaser that comes together in just minutes.

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There is nothing quite like a chilled bowl of coleslaw at a picnic or family gathering. The vibrant colors of green and red cabbage mixed with orange carrots make it as visually appealing as it is delicious, providing a fresh contrast to savory main courses.

Ingredients

• 6 cups green cabbage, finely shredded
• 1 cup red cabbage, finely shredded (optional, for color)
• 1 cup carrots, grated
• 2 green onions, thinly sliced
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey (or sugar)
• 1/2 teaspoon celery seed (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

Step 1

In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, and green onions.

Step 2

In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper until smooth.

Step 3

Pour the dressing over the vegetables and toss well to coat evenly.

Step 4

Taste and adjust seasoning if needed. For best flavor, refrigerate for at least 30 minutes before serving.

Step 5

Serve chilled as a side dish or topping.

Zusatztipps für die Zubereitung

For the best flavor, make sure to refrigerate the coleslaw for at least 30 minutes before serving. This resting period allows the flavors to meld and the cabbage to soften slightly while retaining its signature crunch.

Varianten und Anpassungen

For a lighter version, substitute half the mayonnaise with Greek yogurt. To make it vegan, use plant-based mayonnaise and maple syrup instead of honey. You can also experiment by adding chopped apples, raisins, or sunflower seeds for extra texture.

Serviervorschläge

This versatile slaw pairs beautifully with grilled meats, pulled pork sandwiches, or fish tacos. It adds a refreshing, crunchy element to rich or smoky dishes, making it a staple for any barbecue or picnic plate.

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Enjoy this classic American side dish that brings a crisp, tangy freshness to every bite. It is a simple yet essential recipe that you will find yourself returning to all year round.

Recipe Questions & Answers

→ How long does homemade coleslaw last in the refrigerator?

Homemade coleslaw stays fresh for 3-5 days when stored in an airtight container in the refrigerator. The cabbage may release some liquid over time, but you can drain it before serving if needed.

→ Can I make coleslaw ahead of time?

Yes, making it ahead actually improves the flavor. Prepare it up to 24 hours in advance and refrigerate. The vegetables marinate in the dressing, becoming more flavorful and tender over time.

→ What can I use instead of mayonnaise?

For a lighter version, substitute half the mayonnaise with Greek yogurt. You can also use sour cream, or make a vinaigrette-based slaw with olive oil and vinegar instead of creamy dressing.

→ How do I make coleslaw vegan?

Replace regular mayonnaise with plant-based mayonnaise and swap honey for maple syrup or agave nectar. The texture and flavor remain excellent with these simple substitutions.

→ Why is my coleslaw watery?

Salt draws moisture out of cabbage over time. To prevent this, toss the shredded cabbage with salt and let it sit for 15 minutes, then squeeze out excess liquid before adding the dressing. Alternatively, serve shortly after tossing.

→ What vegetables work well in coleslaw?

Beyond cabbage and carrots, try adding thinly sliced bell peppers, shredded Brussels sprouts, kohlrabi, or broccoli stems. Fresh herbs like cilantro or dill also add wonderful flavor.