Introduction
Coleslaw is a classic side dish, beloved for its crisp, refreshing vegetables and creamy, tangy dressing. Perfect for summer barbecues, potlucks, or as a complement to fried chicken, pulled pork, or burgers, this versatile dish is quick to prepare and universally loved. Its simple ingredients and make-ahead convenience make it ideal for cooks of all levels. This recipe delivers a traditional creamy coleslaw, adaptable for dietary needs, best served chilled with a sprinkle of fresh parsley.
Ingredients
For the Slaw:
- 4 cups shredded green cabbage (about 1/2 medium head)
- 1 cup shredded red cabbage (optional, for color)
- 1 large carrot, grated (about 1 cup)
- 1/4 cup finely chopped red onion (optional, for bite).
Dressing Ingredients:
- 3/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- 1 tbsp Dijon mustard
- 1 tsp celery seed (optional, for classic flavor)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For Serving:
- Optional: 1 tbsp chopped fresh parsley
- Suggested Pairings: Fried chicken, pulled pork sandwiches, or grilled hot dogs
- Suggested Beverage: Iced tea, lemonade, or light beer
Step-by-Step Process
- Prepare Vegetables: Shred green and red cabbage using a sharp knife, mandoline, or food processor. Grate carrot and finely chop red onion, if using. Combine in a large mixing bowl.
- Make Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed (if using), salt, and pepper until smooth and well-combined.
- Combine: Pour dressing over the cabbage mixture. Toss thoroughly with tongs or a large spoon to ensure all vegetables are evenly coated.
- Chill: Cover and refrigerate for at least 1 hour to let flavors meld and vegetables soften slightly. Stir before serving to redistribute dressing.
- Serve: Transfer coleslaw to a serving bowl. Garnish with optional parsley. Serve chilled with suggested pairings like fried chicken or pulled pork sandwiches, and a beverage like iced tea or lemonade.
Tips for Better Coleslaw
- Shred cabbage finely for a tender texture; a food processor with a shredding attachment saves time.
- Adjust sugar and vinegar to taste; add more sugar for sweeter coleslaw or more vinegar for tangier.
- Let coleslaw chill for at least 1 hour; overnight is ideal for maximum flavor.
- Use full-fat mayonnaise for creaminess; light mayo works but may alter texture.
- Toss just before serving to refresh the dressing and ensure even coating.
- Add red onion sparingly to avoid overpowering; soak in cold water for 10 minutes to mellow its bite.
- Use a large bowl to make tossing easier and prevent spills.
- Make dressing ahead and store in the fridge for up to 3 days for quick assembly.
Variations and Customization
- Vegan Coleslaw: Use vegan mayonnaise and replace sugar with agave nectar.
- Low-Fat Coleslaw: Use Greek yogurt or half mayo, half yogurt; reduce sugar to 1 tsp.
- Vinegar-Based Coleslaw: Omit mayo; use 1/4 cup apple cider vinegar, 2 tbsp olive oil, 1 tbsp sugar, and 1 tsp mustard for a tangy, lighter version.
- Spicy Coleslaw: Add 1/2 tsp cayenne pepper or 1 tbsp hot sauce to the dressing; include 1 sliced jalapeño.
- Apple Coleslaw: Add 1 cup thinly sliced Granny Smith apples for sweetness and crunch.
- Asian-Inspired Coleslaw: Replace mayo with 1/4 cup sesame oil and rice vinegar, add 1 tbsp soy sauce, and top with sesame seeds and sliced scallions.
- Pineapple Coleslaw: Add 1 cup diced pineapple and reduce sugar to 1 tsp for a tropical twist.
- Herb-Infused Coleslaw: Add 1 tbsp fresh dill or cilantro to the dressing for a fresh note.
Storage and Serving Tips
- Store coleslaw in an airtight container in the fridge for up to 3 days; it may become softer over time.
- Stir before serving leftovers to redistribute dressing; drain excess liquid if watery.
- Do not freeze, as mayonnaise-based dressing separates and cabbage loses crispness.
- Serve chilled for the best texture; remove from fridge 10 minutes before serving for a less icy bite.
- Use leftovers as a topping for tacos, sandwiches, or burgers for added crunch.
- Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
- Pair with a refreshing beverage like lemonade to complement the creamy dressing.
- Serve in a chilled bowl to keep coleslaw cool during outdoor events.
Nutritional Information
Based on 6 servings (about 3/4 cup each, without optional garnish):
- Calories: 180 kcal
- Total Fat: 16g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 360mg
- Total Carbohydrates: 8g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 1g
- Vitamin A: 30% Daily Value
- Vitamin C: 45% Daily Value
- Calcium: 4% Daily Value
- Iron: 4% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is moderate in calories but high in fat due to the mayonnaise. For dietary needs, try vegan or low-fat variations. It’s vitamins from cabbage and carrots that add nutritional value.
Conclusion
This coleslaw recipe delivers a creamy, crunchy side dish that’s perfect for any gathering, from casual barbecues to family dinners. Its simple preparation and vibrant flavors make it a favorite for home cooks. The crisp vegetables and tangy dressing create a refreshing complement to hearty mains. This recipe is sure to become a go-to, cherished for its ease and versatility.
Coleslaw Recipe: Creamy and Crunchy
Ingredients
- Slaw:
- 4 cups green cabbage
- 1 cup red cabbage
- 1 carrot
- ¼ cup red onion
- Dressing:
- ¾ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tbsp Dijon mustard
- 1 tsp celery seed
- ½ tsp salt
- ¼ tsp pepper
- Optional: Parsley
- Suggested Pairings: Fried chicken sandwiches, lemonade
Instructions
- Shred cabbage, grate carrot, chop onion; combine in a bowl.
- Whisk mayo, vinegar, sugar, mustard, celery seed, salt, and pepper for dressing.
- Pour dressing over vegetables; toss to coat.
- Chill 1 hour; stir before serving.
- Garnish with parsley; serve with fried chicken.
Notes
- Chill overnight for best flavor.
- Store in fridge up to 3 days.
- Try apple variation.
- Pair with iced tea.
