Classic Coleslaw

Classic Coleslaw

Crisp cabbage and carrots tossed in a tangy, creamy dressing for cookouts.

Total 1 hr 15 min Makes 8 servings Calories 190/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs

This coleslaw pairs shredded cabbage and carrots with a creamy, tangy dressing balanced by a touch of sugar and vinegar. It sits well alongside barbecue, fried chicken, or sandwiches, and actually improves after a short chill as the flavors meld. A staple side for potlucks and summer gatherings.

Ingredients

  • 1/2 head green cabbage, finely shredded
  • 1/4 head red cabbage, finely shredded
  • 2 carrots, peeled and grated
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrots.

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

  3. Pour the dressing over the cabbage mixture and toss well to coat evenly.

  4. Cover and refrigerate for at least 1 hour to let the flavors meld before serving.

  5. Toss again before serving, adjusting salt and pepper to taste.

Rate this recipe

★ 3.9 (1)

Classic Coleslaw

This coleslaw pairs shredded cabbage and carrots with a creamy, tangy dressing balanced by a touch of sugar and vinegar. It sits well alongside barbecue, fried chicken, or sandwiches, and actually improves after a short chill as the flavors meld. A staple side for potlucks and summer gatherings.

1 hr 15 min 8 servings 190 cal

Ingredients

  • 1/2 head green cabbage, finely shredded
  • 1/4 head red cabbage, finely shredded
  • 2 carrots, peeled and grated
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

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

  2. 2

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

  3. 3

    Pour the dressing over the cabbage mixture and toss well to coat evenly.

  4. 4

    Cover and refrigerate for at least 1 hour to let the flavors meld before serving.

  5. 5

    Toss again before serving, adjusting salt and pepper to taste.