BEST COLESLAW
This Best Coleslaw is creamy, crunchy, and perfectly tangy. With a simple homemade dressing and crisp veggies, it’s the ultimate side dish for barbecues, picnics, and everyday meals.
Ingredients
- 6 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- ¾ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- ½ teaspoon celery seed
- Salt and pepper to taste
Instructions
Prepare the Vegetables:
- In a large bowl, combine the green cabbage, purple cabbage, and carrots.
Make the Dressing:
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, and celery seed. Season with salt and pepper to taste.
Combine:
- Pour the dressing over the vegetables and toss until everything is evenly coated.
Chill:
- Refrigerate for at least 30 minutes before serving to allow the flavours to meld.
Notes
Make Ahead:
Coleslaw can be made up to a day in advance; the flavours get even better after chilling. Customizing the Flavor:
Add a splash of lemon juice for extra brightness or a pinch of cayenne for a spicy kick. Serving Suggestions:
Serve alongside grilled meats, sandwiches, or burgers for a refreshing crunch. Allergy-Friendly Options:
Use vegan mayonnaise for a dairy-free, egg-free version. Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving.
Coleslaw can be made up to a day in advance; the flavours get even better after chilling. Customizing the Flavor:
Add a splash of lemon juice for extra brightness or a pinch of cayenne for a spicy kick. Serving Suggestions:
Serve alongside grilled meats, sandwiches, or burgers for a refreshing crunch. Allergy-Friendly Options:
Use vegan mayonnaise for a dairy-free, egg-free version. Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving.