Creamy, crunchy and tangy, classic coleslaw is a timeless side dish that pairs perfectly with barbecue, fried chicken, sandwiches and more. This refreshing salad combines finely shredded cabbage and carrot tossed in smooth, slightly sweet and zesty dressing. It¡¯s easy to prepare, can be made ahead of time and is a crowd pleaser at potlucks and cookouts alike. Whether you¡¯re serving it alongside pulled pork or atop a crispy chicken sandwich, this coleslaw brings a satisfying balance of flavor and texture to any meal.
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INGREDIENTS:
For the Slaw:
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? 6 cups green cabbage, finely shredded
? 1 cup purple cabbage, finely shredded (optional for color)
? 2 large carrots, peeled and grated
? 2 green onions, thinly sliced (optional)
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For the Dressing:
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? ? cup mayonnaise
? 2 tablespoons apple cider vinegar
? 1 tablespoon Dijon mustard
? 1? tablespoons sugar (adjust to taste)
? ? teaspoon celery seed (optional)
? Salt and freshly ground black pepper to taste
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INSTRUCTIONS:
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1. Prepare the Vegetables:
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? In a large mixing bowl, combine the green cabbage, purple cabbage (if using), grated carrots, and green onions.
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2. Make the Dressing:
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? In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt, and pepper until smooth and
well-blended.
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3. Combine:
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? Pour the dressing over the cabbage mixture. Toss well until all the vegetables are evenly coated with the dressing.
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4. Chill:
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? Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld and the cabbage to slightly soften.
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5. Serve:
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? Stir gently before serving. Taste and adjust seasoning, if needed.
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TIPS:
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? For extra crunch, add chopped green apple or a handful of toasted sunflower seeds.
? This coleslaw keeps well in the fridge for up to 3 days.
? Make it vegan by using plant-based mayo.
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