Introduction
Coleslaw is a simple salad made from shredded cabbage and carrots with a creamy dressing. It tastes fresh and a bit sweet. You can make it in minutes and chill it before serving.
Why make this recipe
This coleslaw is quick, cheap, and easy. It uses few ingredients you likely have on hand. It pairs well with burgers, grilled meat, or sandwiches. You can make it ahead and let the flavors join in the fridge.
How to make Coleslaw
Toss the shredded cabbage and carrots in a large bowl. Mix the dressing until smooth, then pour it over the vegetables. Stir well so all pieces get coated. Chill for at least 30 minutes so the flavors blend.
Ingredients :
- 1 small head green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
Directions :
- In a large bowl, combine shredded cabbage and carrots.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Chill for at least 30 minutes before serving to allow flavors to meld.
How to serve Coleslaw
Serve cold as a side dish with burgers, fried chicken, barbecue, or sandwiches. Spoon it onto tacos or hot dogs for a crunchy topping. Serve in a bowl or on a platter for a picnic or potluck.
How to store Coleslaw
Put coleslaw in an airtight container and keep it in the fridge. It stays good for 3 to 4 days. Stir before serving. Do not freeze, as the dressing and vegetables will become watery and mushy.
Tips to make Coleslaw
- Shred cabbage and carrots thin for a nice texture.
- Taste the dressing and adjust sugar, vinegar, salt, or pepper to your liking.
- Chill at least 30 minutes so flavors meld.
- If you like a tangier slaw, add a little more vinegar.
- For less mayo, use half mayo and half plain yogurt.
Variation
- Add red cabbage for color.
- Mix in thinly sliced onion or green onion.
- Add a teaspoon of mustard or celery seed for extra flavor.
- Use Greek yogurt or sour cream instead of mayonnaise for a lighter dressing.
- Stir in chopped apple or raisins for a sweet twist.
FAQs
Q: How long can I make coleslaw ahead?
A: Make it up to a day ahead and keep it chilled. It tastes best within 24 hours.
Q: Can I use pre-shredded cabbage and carrots?
A: Yes. Pre-shredded vegetables save time. Rinse and drain if they look wet.
Q: Why is my coleslaw watery?
A: Cabbage can release water as it sits. Drain excess liquid or stir and chill to let flavors settle.
Q: Can I reduce sugar in the dressing?
A: Yes. Start with 1 tablespoon and add more if you like it sweeter.
Q: Is there a dairy-free option?
A: Use a dairy-free mayonnaise to make it dairy-free.
Conclusion
For another take on a creamy, easy coleslaw you can try Inspired Taste’s easy creamy coleslaw recipe, which shows a simple method and tips. If you want a tested best-recipe version, see Spend With Pennies’ best coleslaw recipe for guidance and variations.
Coleslaw
Ingredients
Vegetables
- 1 small head green cabbage, shredded
- 1 cup carrots, shredded
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine shredded cabbage and carrots.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Chill for at least 30 minutes before serving to allow flavors to meld.