Description
This classic homemade coleslaw recipe combines crisp green cabbage, fresh carrots, and red onion with a creamy, tangy dressing. Perfectly balanced with apple cider vinegar, Dijon mustard, and a hint of honey, this coleslaw is a refreshing, crunchy side dish that pairs wonderfully with barbecue, sandwiches, or as a light salad.
Ingredients
Scale
Vegetables
- 1 small head green cabbage, shredded
- 1 large carrot, grated
- 1/2 red onion, finely chopped
Dressing
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey or sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp celery seeds (optional)
- 1/4 tsp garlic powder (optional)
Instructions
- Prepare the Vegetables: In a large bowl, combine the shredded green cabbage, grated carrot, and finely chopped red onion to create the fresh vegetable base of the coleslaw.
- Make the Dressing: In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey (or sugar), salt, black pepper, celery seeds, and garlic powder until the mixture is smooth and well combined.
- Combine Ingredients: Pour the dressing over the cabbage mixture and gently toss until all the vegetables are evenly coated with the creamy dressing.
- Chill and Marinate: Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 1 hour. This resting time allows the flavors to meld and the vegetables to soften slightly for optimal taste and texture.
- Serve: After chilling, give the coleslaw a final toss and serve chilled as a delicious side dish to your meal.
Notes
- For a sweeter coleslaw, increase the amount of honey or sugar to taste.
- Celery seeds and garlic powder are optional but add extra depth of flavor.
- Ensure the cabbage is shredded finely for better texture and easier mixing.
- Coleslaw can be made a day ahead and stored in the refrigerator for convenience.
- Use a sharp knife or a mandoline to shred cabbage quickly and evenly.
