Description
This Classic Coleslaw recipe features a creamy, tangy dressing perfectly balanced with crunchy shredded cabbage, carrots, and fresh green onions. It's a quick and easy side dish that complements barbecues, sandwiches, and picnics, delivering a refreshing crunch and vibrant flavors in just 15 minutes.
Ingredients
Dressing Ingredients
- ¾ cup mayonnaise
- 3 tablespoons sugar
- 2 tablespoons unfiltered apple cider vinegar
- 1 tablespoon lemon juice (from 1 lemon)
- ½ teaspoon onion powder
- ½ teaspoon granulated garlic
- ½ teaspoon celery salt
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Vegetables
- 1 large head of green cabbage, shredded (about 8-9 cups)
- 1 large carrot, shredded
- 4 green onions, minced
Instructions
- Make the dressing: In a large bowl, whisk together mayonnaise, sugar, apple cider vinegar, lemon juice, onion powder, granulated garlic, celery salt, sea salt, and freshly cracked black pepper until smooth and well combined.
- Combine vegetables with dressing: Add the shredded green cabbage, shredded carrot, and minced green onions to the bowl with the dressing. Toss thoroughly to evenly coat all the vegetables with the creamy dressing.
- Chill the coleslaw: Cover the bowl with plastic wrap or a lid, then refrigerate the coleslaw for at least 1 hour. This resting time allows the flavors to meld and the cabbage to soften slightly.
- Toss before serving: After chilling, give the coleslaw one final toss to redistribute the dressing and serve chilled for best flavor and texture.
Notes
- For a tangier coleslaw, increase the apple cider vinegar to 3 tablespoons.
- Use a food processor fitted with a shredding blade to speed up shredding cabbage and carrots.
- Coleslaw tastes best if refrigerated overnight but can be eaten after 1 hour chilling.
- To make it dairy-free, ensure mayonnaise is free of dairy ingredients.
- This classic coleslaw pairs excellently with grilled meats, sandwiches, and picnic fare.
