Here’s a classic Coleslaw recipe 🥗 — crisp, tangy, and creamy, perfect as a side for BBQ, sandwiches, or fried foods.
Ingredients (Serves 4–6)
For the slaw:
- 4 cups shredded cabbage (green, red, or a mix)
- 1 cup shredded carrots
- ½ small onion, finely chopped (optional)
For the dressing:
- ½ cup mayonnaise
- 1–2 tbsp apple cider vinegar (adjust for tanginess)
- 1–2 tsp sugar (or honey)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: 1 tsp Dijon mustard or celery seed for extra flavor
Instructions
- Prepare the vegetables
- Shred cabbage and carrots (a food processor works well).
- Place in a large bowl and toss with chopped onion if using.
- Make the dressing
- In a small bowl, whisk together mayonnaise, vinegar, sugar, salt, pepper, and optional ingredients.
- Combine
- Pour dressing over cabbage and carrots.
- Toss until everything is evenly coated.
- Chill & serve
- Refrigerate for at least 30 minutes to let flavors meld.
- Taste before serving and adjust seasoning if needed.
Tips
- Crispier coleslaw: Salt the cabbage lightly and let it sit 10 minutes, then drain excess liquid before adding dressing.
- Variations: Add shredded apple, pineapple, or raisins for sweetness.
- Make ahead: Coleslaw can be made 1–2 days in advance and stored in the fridge.
If you want, I can also give you a quick vinegar-based coleslaw that’s lighter, tangy, and doesn’t use mayonnaise 😄
Do you want me to do that?
