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!
Equipment
- Large mixing bowl
- Small bowl for the dressing
- Whisk
- Knife and cutting board or food processor
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
Instructions
- Prepare the vegetables:
- 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.
- Make the dressing:
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth and well combined.
- Combine the coleslaw:
- Pour the dressing over the shredded vegetables. Toss well to ensure everything is evenly coated.
- Chill and serve:
- 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.