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The Best Coleslaw Recipe

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A crisp and creamy coleslaw that pairs well with almost any meal, featuring a tangy dressing and crunchy vegetables.

Ingredients

Scale
  • 6 cups green cabbage, thinly shredded (about 1 small head)
  • 1–2 cups red cabbage, thinly shredded (optional)
  • 2 medium carrots, grated (about 1.5 cups)
  • 1/4 cup red onion or scallions, very thinly sliced (optional)
  • 2 tablespoons fresh parsley, chopped (optional)
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1–2 tablespoons sugar or honey, to taste
  • 1/2–3/4 teaspoon celery seed
  • 3/4 teaspoon fine salt, to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Prep the vegetables by shredding the cabbage and grating the carrots. Slice onion or scallions, if using.
  2. Make the dressing by whisking mayo, vinegar, lemon juice, Dijon, sugar or honey, celery seed, salt, and pepper until smooth in a large bowl.
  3. Combine the cabbage, carrots, and any add-ins into the bowl with the dressing.
  4. Toss well using tongs until every strand is lightly coated. Taste and adjust salt, pepper, and sweetness.
  5. Balance the texture by adding more shredded cabbage if it looks heavy.
  6. Chill the coleslaw by covering and refrigerating for 30–60 minutes to meld the flavors.
  7. Serve by tossing again before serving and garnishing with parsley and a pinch of celery seed or pepper.

Notes

For extra crunch, lightly salt the shredded cabbage and allow it to rest before dressing. Store in an airtight container for 3–4 days.

Nutrition

Find it online: https://recipesunfolded.com/best-coleslaw-recipe/

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