Description
This Homemade Coleslaw recipe is a classic side dish that’s perfect for BBQs, picnics, or alongside your favorite sandwich. Creamy and tangy, with a hint of sweetness, this coleslaw is easy to make and always a crowd-pleaser.
Ingredients
Scale
For the Coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar or honey
- 1/2 teaspoon celery seed (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine green cabbage, purple cabbage, and carrots. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar or honey, celery seed if using, salt, and pepper until smooth.
- Pour dressing over the cabbage mixture and toss until evenly coated. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
- Coleslaw can be made a day in advance; store in the refrigerator until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 10 mg
