Description
This Homemade Coleslaw is a crisp, creamy, and tangy side dish featuring fresh shredded green and red cabbage with carrots, dressed in a simple mayonnaise-based dressing with apple cider vinegar, lemon juice, and a hint of sweetness. It’s perfect for BBQs, burgers, sandwiches, or fried chicken, easy to prepare in minutes, and can be made ahead to let flavors meld.
Ingredients
Scale
Vegetables
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon sugar or honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed (optional)
Instructions
- Prepare the vegetables: In a large bowl, combine the shredded green cabbage, red cabbage, and carrots, making sure they are evenly mixed.
- Make the dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, sugar (or honey), salt, black pepper, and celery seed if using, until the mixture is smooth and well combined.
- Combine dressing and vegetables: Pour the dressing over the shredded vegetables and toss thoroughly until all the veggies are evenly coated with the creamy dressing.
- Chill and blend flavors: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This resting time allows the flavors to blend and the coleslaw to chill.
- Serve: Stir the coleslaw again before serving to redistribute the dressing and enjoy as a perfect side dish.
Notes
- Adjust sweetness and tanginess by varying the sugar or vinegar to suit your taste preferences.
- For a lighter dressing, substitute mayonnaise with Greek yogurt or use a combination of yogurt and mayo.
- Coleslaw can be prepared up to a day in advance and stored in the refrigerator for up to 3 days, maintaining freshness and flavor.
