Easy Coleslaw Recipe
A vibrant, crunchy, and tangy coleslaw made with a creamy homemade dressing. The perfect side dish for BBQs, picnics, or weeknight dinners.
Ingredients
- 0.75 cup mayonnaise slightly scant
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- 0.75 tsp celery seeds
- 0.25 tsp sea salt
- black pepper freshly ground, to taste
- 6 cups green cabbage shredded
- 2 cups red cabbage shredded
- 2 carrots medium, julienned or shredded
- 1 cup red onion thinly sliced
Instructions
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seeds, sea salt, and freshly ground black pepper until smooth.
- In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, julienned carrots, and thinly sliced red onion.
- Pour the dressing over the vegetable mixture and toss well to coat evenly.
- Cover and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cabbage to soften slightly.
Notes
The coleslaw can be made up to 2 days in advance. Store in an airtight container in the refrigerator. Stir before serving and adjust seasoning with an extra pinch of salt or a squeeze of lemon if needed.