Description
The Best Homemade Coleslaw is a creamy, tangy, and crunchy salad made with shredded cabbage and carrots, perfect as a side dish for barbecues, sandwiches, or fried foods.
Ingredients
Scale
- 4 cups green cabbage, finely shredded
- 1 cup purple cabbage, finely shredded
- 1 cup carrots, grated
- 3/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- Salt and pepper, to taste
- 1/2 tsp celery seed (optional)
Instructions
- In a large bowl, combine green cabbage, purple cabbage, and carrots.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, pepper, and celery seed (if using).
- Pour the dressing over the vegetables and toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
- Stir again before serving.
Notes
- Coleslaw can be made a day in advance—just stir before serving.
- Use a food processor to speed up shredding the vegetables.
- Adjust sugar and vinegar to balance sweetness and tanginess to your preference.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 4g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
Keywords: coleslaw, cabbage salad, creamy slaw, BBQ side, vegetarian salad