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Coleslaw Recipe

This creamy and crunchy coleslaw recipe is the perfect side dish for barbecues, picnics, and family dinners. Made with fresh cabbage, carrots, and a tangy dressing, it’s a crowd-pleaser!
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Ingredients Equipment Method

Ingredients
  

  • For the coleslaw:
  • 4 cups green cabbage shredded
  • 1 cup purple cabbage shredded (optional for color)
  • 1 cup carrots shredded
  • 1/4 cup red onion thinly sliced (optional)
  • For the dressing:
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp sugar adjust to taste
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large mixing bowl
  • Small bowl for the dressing
  • Whisk
  • Knife and cutting board or food processor

Method
 

  1. Prepare the vegetables:
  2. Shred the cabbage and carrots using a knife, mandoline, or food processor. Thinly slice the red onion if using. Place all vegetables in a large mixing bowl.
  3. Make the dressing:
  4. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth and well combined.
  5. Combine the coleslaw:
  6. Pour the dressing over the shredded vegetables. Toss well to ensure everything is evenly coated.
  7. Chill and serve:
  8. Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld. Serve chilled as a side dish or topping for sandwiches and burgers.