The Best Coleslaw Recipe
A classic and refreshing coleslaw recipe featuring shredded green and red cabbage with carrot, tossed in a tangy and creamy dressing made from mayonnaise, white and apple cider vinegar, sugar, and celery seed. Perfect as a side dish to complement barbecues, sandwiches, or picnic meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Ingredients
Vegetables
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrot
Dressing
- ½ cup mayonnaise
- 1 tablespoon white vinegar
- ½ tablespoon apple cider vinegar
- 2 teaspoons granulated sugar
- ½ teaspoon celery seed
- Salt and black pepper to taste
Instructions
- Prepare the Dressing: In a medium bowl, combine mayonnaise, white vinegar, apple cider vinegar, granulated sugar, celery seed, salt, and black pepper. Stir well until the ingredients are fully blended to create a smooth dressing.
- Mix the Vegetables: In a large bowl, add the shredded green cabbage, shredded red cabbage, and shredded carrot. Pour the prepared dressing over the vegetables.
- Toss to Combine: Gently toss the cabbage and carrot mixture with the dressing until all the vegetables are evenly coated.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 1 hour to allow the flavors to meld and the cabbage to soften slightly before serving.
Notes
- For a lighter version, you can substitute the mayonnaise with Greek yogurt.
- Adjust sugar and vinegar quantities according to your taste preference for sweetness or tanginess.
- Celery seed can be omitted if unavailable, or substitute with a pinch of celery salt.
- Coleslaw tastes best when chilled for several hours or overnight, increasing flavor blending.
- Serve as a side to grilled meats, sandwiches, or as a topping for tacos and burgers.
Find it online: https://dishcooks.com/the-best-coleslaw-recipe/
