Classic Coleslaw

$- 1 small head of green cabbage, finely shredded - 1 cup carrots, grated - 1/2 cup red cabbage, finely shredded - 1/2 cup mayonnaise - 2 tablespoons apple cider vinegar - 1 tablespoon Dijon mustard - 2 teaspoons sugar - Salt and black pepper to taste - Optional: 1/4 cup chopped fresh parsley for garnish Crispy, crunchy coleslaw starts with fresh vegetables. I love using green cabbage as my base. It gives a nice crunch. Grating carrots adds sweetness and color. The red cabbage is not just pretty; it adds a slight bite. For the dressing, I use mayonnaise for creaminess. Apple cider vinegar gives it a tangy kick. Dijon mustard adds depth, while sugar balances the flavors. A sprinkle of salt and pepper brings everything together. If you want a pop of green, add chopped parsley! Find the full recipe above to make this classic side dish. - Combine finely shredded cabbages and grated carrots in a large mixing bowl. - Toss to ensure even mixing. Start by taking your green and red cabbage. Shred them finely. Use a sharp knife or a food processor. Next, grab those bright orange carrots and grate them. The mix of colors makes your coleslaw pop. Toss everything well in the bowl. This step is key for even flavor. - Whisk together mayonnaise, vinegar, mustard, and sugar until smooth. In a small bowl, add the mayonnaise. Then, pour in the apple cider vinegar. Add the Dijon mustard and sugar. Now, whisk it all together. You want it smooth and creamy. The dressing brings everything together in a tasty way. - Pour dressing over vegetable mixture and toss to coat. - Season with salt and pepper to taste. Now, pour your dressing over the veggies. Toss it all together until every piece gets coated. This is where the magic happens. After that, season with salt and pepper. Taste it. Adjust the flavor to your liking. - Cover and refrigerate for at least 30 minutes before serving. Finally, cover your bowl with plastic wrap. Place it in the fridge for at least 30 minutes. This waiting time allows the flavors to mix well. When ready, you will have a crunchy, refreshing coleslaw. Check out the Full Recipe for more details! To make classic coleslaw even better, try adding diced apples or raisins. These ingredients add a nice sweetness. You can also use a bit of honey for a natural touch. Balance is key; add a splash of lemon juice if it feels too sweet. This will brighten the dish and add a nice zing. Shredding the cabbage correctly is vital for a crunchy coleslaw. Use a sharp knife or a mandoline to achieve thin slices. The thinner the shreds, the better the crunch. For best results, let the shredded cabbage sit with a sprinkle of salt for about 10 minutes. This draws out moisture and keeps your coleslaw crisp. Classic coleslaw pairs well with many dishes. It’s great with BBQ ribs or grilled chicken. You can also serve it on sandwiches or burgers for a tasty crunch. The coolness of coleslaw balances rich flavors perfectly. For full details on how to make this dish, check the Full Recipe. {{image_2}} You can change the flavor of coleslaw by switching up the dressing. Vinegar-based dressings are tangy and light. They usually use vinegar, oil, and spices. These dressings let the vegetable flavors shine through. Creamy dressings, like the classic mayonnaise mix, are rich and smooth. They coat the veggies and add a nice texture. If you want a healthier twist, try yogurt or sour cream instead of mayonnaise. They give creaminess with fewer calories. Greek yogurt adds protein, making it a great choice. You can mix yogurt with a splash of vinegar for a nice zing. To make your coleslaw even better, consider adding other veggies. Diced bell peppers add color and sweetness. If you like heat, try adding jalapeños. They bring a spicy kick that livens up the dish. Herbs can also change the flavor of your coleslaw. Fresh dill gives a light and fresh taste. Cilantro can add a zesty note that pairs well with the other flavors. Experiment with different herbs to find your favorite mix. If you have dietary needs, you can still enjoy coleslaw. For a gluten-free option, make sure your dressing is gluten-free. Many brands offer gluten-free mayonnaise and vinegar options. If you want to go vegan, use plant-based mayonnaise. You can also make your own by blending silken tofu with lemon juice and spices. This gives you a creamy and tasty dressing without any animal products. For the full recipe, check out the details in the earlier sections! To store coleslaw, use an airtight container. This keeps it fresh and crunchy. Try to avoid adding too much dressing before storing. The dressing can make the coleslaw soggy. If you add it just before serving, it will stay crisp. Coleslaw lasts about 3 to 5 days in the fridge. Always check for any off smells before eating. You can freeze coleslaw, but the texture may change. To freeze it, place the coleslaw in a freezer-safe bag. Remove as much air as possible before sealing. It can last up to 2 months in the freezer. Thaw it in the fridge before serving. Expect a softer texture when it thaws. To revive coleslaw, add fresh dressing to perk it up. You can also mix in a bit of vinegar or lemon juice. This brightens the flavors and makes it taste fresh again. If it's too watery, drain some liquid before serving. Give it a good toss to mix everything nicely. Enjoy your coleslaw as part of any meal or picnic! For a full recipe, check out the Crispy Crunchy Classic Coleslaw. You can store homemade coleslaw in the fridge for about 3 to 5 days. Make sure to keep it in an airtight container. This keeps it fresh and tasty for longer. If you see any signs of spoilage, it’s best to toss it out. Yes, you can make coleslaw in advance! I recommend preparing it about 1 to 2 hours before serving. This gives the flavors time to mix well. Chilling it in the fridge helps to keep everything crisp. Just remember to give it a good toss before serving. Coleslaw has roots that go back to ancient Rome. They made a salad with cabbage, eggs, and vinegar. The name "coleslaw" comes from the Dutch word "koolsla," which means cabbage salad. Over time, it grew in popularity, especially in the United States, where it became a staple at barbecues and picnics. Coleslaw can be a healthy option! It is full of vitamins from the cabbage and carrots. Cabbage is low in calories and high in fiber. However, store-bought versions may have added sugars or fats. You can make your coleslaw healthier by using less mayonnaise or yogurt for the dressing. To prevent coleslaw from being watery, you can drain your veggies first. Salting the cabbage before mixing it can help too. After salting, let it sit for about 10 minutes and then rinse. This draws out excess moisture. Also, serve it soon after mixing to keep it fresh and crunchy. For more ideas, check out the Full Recipe for tips on perfecting your coleslaw! This blog post covered how to make classic coleslaw from scratch. We looked at fresh vegetable ingredients and a simple dressing recipe. I shared tips for enhancing flavor and texture, plus ways to adapt the recipe for different diets. Proper storage and refreshing leftovers were also discussed. Coleslaw is versatile and easy to customize. Whether you enjoy it creamy or tangy, you can make it fit your taste. Enjoy your coleslaw alongside meals for a refreshing crunch!$

Looking for a refreshing side dish? Try this crispy crunchy classic coleslaw! This easy recipe blends green and red cabbage with grated carrots for a colorful crunch, all tossed in a creamy and tangy dressing. Perfect for summer picnics or everyday meals, it’s simple to make and just requires 15 minutes of prep.

Print Recipe Pin Recipe

Ingredients

1 small head of green cabbage, finely shredded

1 cup carrots, grated

1/2 cup red cabbage, finely shredded

1/2 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 teaspoons sugar

Salt and black pepper to taste

Optional: 1/4 cup chopped fresh parsley for garnish

Instructions

In a large mixing bowl, combine the finely shredded green cabbage, grated carrots, and shredded red cabbage. Toss well to combine.

In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and sugar until smooth and creamy.

Pour the dressing over the cabbage mixture. Toss everything together until all the vegetables are evenly coated in the dressing.

Season with salt and black pepper to taste, adjusting based on your preference.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly.

Before serving, give the coleslaw a good toss and sprinkle with chopped fresh parsley for a pop of color and flavor.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6