The Best Coleslaw Recipe

Why You’ll Love This Recipe

This coleslaw recipe stands out because it’s not only easy but also incredibly flavorful. The combination of green and red cabbage, carrots, and a creamy, tangy dressing offers the perfect balance of textures and tastes. You can make it ahead of time and let the flavors meld, making it even better the next day. Plus, it's versatile – you can add your twist with different ingredients if you like!

Ingredients

• 4 cups shredded cabbage (green and red)

• 1 cup shredded carrots

• 1 cup mayonnaise

• 1 tablespoon apple cider vinegar

• 1 tablespoon sugar

• 1 teaspoon celery seed

• Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Vegetables: Shred the cabbage and carrots. You can use a mandoline, food processor, or a knife. Grate the carrots on the larger side of a box grater.

2. Make the Dressing: In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper.

3. Combine: Add the shredded cabbage and carrots to the dressing and stir until everything is well-coated.

4. Chill: Refrigerate the coleslaw for at least one hour to allow the flavors to meld.

Servings and Timing

• Servings: 6 servings

• Prep Time: 20 minutes

• Chill Time: 1 hour

• Total Time: 1 hour 20 minutes

Variations

• Use a coleslaw mix: If you're short on time, grab a pre-shredded coleslaw mix from the store.

• Apple Slaw: Add finely chopped apples (tossed in lemon juice) for a sweet twist.

• Lighten it up: Replace some or all of the mayonnaise with yogurt for a lighter version.

• Vinaigrette alternative: Swap out the creamy dressing for a tangy vinaigrette if you prefer.

Storage/Reheating

• Storage: Store any leftover coleslaw in an airtight container in the fridge for 3-5 days. If it releases water, simply drain it and add a bit more mayonnaise if necessary.

• Reheating: Coleslaw is best served cold, so there's no need to reheat. Just keep it chilled for serving.

FAQs

1. Can I use a store-bought coleslaw mix?

Yes, you can use a pre-packaged coleslaw mix for convenience, though freshly shredded cabbage and carrots will give you the best flavor and texture.

2. How long does coleslaw last in the fridge?

Coleslaw will last about 3-5 days in the fridge. After a couple of days, you may need to drain excess liquid and possibly add more dressing.

3. Can I make this coleslaw ahead of time?

Absolutely! In fact, coleslaw tastes even better when it has time to chill and the flavors meld. It can be made up to 24 hours in advance.

4. How do I prevent the coleslaw from getting soggy?

To prevent sogginess, avoid adding the dressing to the cabbage too early. Always refrigerate it for at least an hour before serving to give the cabbage time to absorb the dressing.

5. Can I use vinegar instead of mayonnaise?

If you're not a fan of creamy coleslaw, you can try a vinaigrette-style dressing made with vinegar, oil, mustard, and a little sugar for sweetness.

6. Is there a way to make coleslaw spicier?

Yes, you can add a pinch of cayenne pepper or a dash of hot sauce to the dressing to add a spicy kick to your coleslaw.

7. Can I freeze coleslaw?

Coleslaw made with mayonnaise does not freeze well as the dressing can separate and become watery upon thawing. It's best served fresh.

9. Can I add fruit to the coleslaw?

Yes! Sliced apples, pineapple, or even raisins can be added to the coleslaw for an extra sweet and tangy twist.

10. What should I do if my coleslaw is too runny?

If your coleslaw is too watery, simply drain the excess liquid and stir in a bit more mayonnaise or dressing to thicken it up.

Conclusion

This coleslaw recipe is a simple and tasty side dish that everyone will love. Whether you’re preparing for a summer BBQ or a cozy family dinner, it’s the perfect balance of crunchy cabbage, sweet carrots, and a creamy dressing. Make it ahead of time for the best results, and enjoy the fresh, zesty flavor with any of your favorite dishes.