Coleslaw is a classic side dish that is perfect for barbecues, picnics, and more! It’s a refreshing and crunchy salad that pairs well with grilled meats, sandwiches, and more. Plus, it’s incredibly easy to make at home! In this recipe, we’ll show you how to make a classic coleslaw that’s creamy, tangy, and perfectly balanced.
Ingredients
For this coleslaw recipe, you will need:
- 1 medium head green cabbage, finely shredded
- 1 medium carrot, grated
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon celery seed
- Salt and pepper, to taste
Instructions
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In a large bowl, combine the shredded cabbage and grated carrot.
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In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper until well combined.
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Pour the dressing over the cabbage mixture and toss until well coated.
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Chill in the refrigerator for at least 30 minutes before serving.
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Stir the coleslaw before serving and adjust seasoning as needed.
Variations
- Spicy coleslaw: Add a little heat to your coleslaw by mixing in some diced jalapeño or hot sauce.
- Asian coleslaw: Swap out the mayonnaise and sour cream for a mixture of rice vinegar, soy sauce, and sesame oil. Add in some shredded carrots, red bell pepper, and cilantro for a fresh and flavorful twist.
- Vegan coleslaw: Use vegan mayonnaise and sour cream to make this coleslaw vegan-friendly.
- Low-carb coleslaw: Swap out the mayonnaise and sour cream for Greek yogurt or a mixture of olive oil and lemon juice. Use a low-carb sweetener like stevia instead of honey.
- Fruity coleslaw: Add in some diced apples, cranberries, or raisins for a sweet and fruity twist.
Tips
- For best results, use a sharp knife or mandoline to finely shred the cabbage.
- Grate the carrot on the large holes of a box grater for a nice texture.
- If you don’t have celery seed, you can use celery salt or leave it out altogether.
- Coleslaw is best served cold, so be sure to chill it in the refrigerator for at least 30 minutes before serving.
- Leftover coleslaw will keep in the refrigerator for up to 3 days.
We hope you enjoy this classic coleslaw recipe! It’s a simple and delicious side dish that’s perfect for any occasion.
FAQ
What is Coleslaw?
Coleslaw is a salad made with shredded cabbage, carrots, and mayonnaise dressing.
Can I use any type of cabbage for Coleslaw?
Yes, you can use any type of cabbage for Coleslaw, such as green, red, or Napa cabbage.
How do I shred the cabbage for Coleslaw?
You can shred the cabbage using a sharp knife, a mandoline, or a food processor with a shredding attachment.
Can I make Coleslaw ahead of time?
Yes, you can make Coleslaw ahead of time. However, it is best to dress the salad just before serving to prevent it from becoming too soggy.
How long will Coleslaw keep in the refrigerator?
Coleslaw will keep in the refrigerator for up to 3-4 days.
Can I use a different dressing for Coleslaw?
Yes, you can use a different dressing for Coleslaw, such as vinaigrette or yogurt-based dressing.
Can I add other vegetables to Coleslaw?
Yes, you can add other vegetables to Coleslaw, such as shredded carrots, sliced bell peppers, or chopped onions.
Can I make a vegan version of Coleslaw?
Yes, you can make a vegan version of Coleslaw by using vegan mayonnaise or a homemade dressing made with olive oil, vinegar, and mustard.
Can I add protein to Coleslaw?
Yes, you can add protein to Coleslaw, such as grilled chicken, shrimp, or tofu.
What are some variations of Coleslaw?
Some variations of Coleslaw include Asian Slaw with sesame dressing, Mexican Slaw with lime and cilantro, and Apple Slaw with honey mustard dressing.
