I’ve always believed that the best coleslaw strikes a balance between crispness and creaminess, and this recipe nails it effortlessly. With just a handful of fresh ingredients and a simple dressing, it’s a side dish that complements almost any meal. What sets it apart is the harmony of flavors, making it perfect for BBQs or a quick weekday side. The secret lies in a twist you won’t see coming.
Recipe
I’ve made coleslaw dozens of times, and trust me, this recipe is the ultimate crowd-pleaser.
What sets it apart? It’s all about the balance—creamy, tangy, and just the right amount of crunch.
Freshly shredded cabbage and carrots are the stars here, tossed in a simple yet irresistible dressing that’s creamy without feeling heavy.
I’ve learned that adding a splash of apple cider vinegar gives it that signature zing, while a hint of honey brings a touch of sweetness.
Every bite is invigorating, crisp, and totally addictive.
Whether you’re pairing it with BBQ, burgers, or just scooping it straight from the bowl, this coleslaw will steal the show.
It’s super easy to whip up, and once you try it, you’ll never settle for store-bought again.
Let’s get shredding!
Ingredients
Coleslaw is all about balance—crunchy veggies, creamy dressing, and a hint of tang. The key is using fresh, high-quality ingredients and adjusting them to your taste. Here’s what you’ll need to make the perfect coleslaw, along with insider tips and swaps to make it your own:
- Green cabbage (½ head, shredded): The star of the show—opt for fresh, crisp cabbage for that signature crunch. If you’re short on time, pre-shredded cabbage works fine.
- Carrots (2 medium, grated): Adds sweetness and color. A box grater or food processor makes quick work of this.
- Mayonnaise (½ cup): Creamy base for the dressing—use full-fat for richness or light mayo if you prefer.
- Apple cider vinegar (2 tbsp): Brightens the slaw with tangy flavor. White vinegar or lemon juice can substitute in a pinch.
- Sugar (1 tbsp): Balances the acidity—adjust to taste or swap with honey for a natural sweetness.
- Dijon mustard (1 tsp): Adds depth and a subtle kick. Yellow mustard works too, but the flavor will be milder.
- Celery seeds (½ tsp): Optional but recommended—this tiny ingredient packs a unique, aromatic flavor.
- Salt and black pepper (to taste): Essential for seasoning. Taste as you go to get it just right.
- Optional add-ins: Thinly sliced red onion, shredded red cabbage, or fresh parsley can elevate your coleslaw with extra flavor and color.
Pro tip: Chill the coleslaw for at least an hour before serving—this lets the flavors meld and enhances the texture. Freshly made coleslaw is great, but rested coleslaw is even better!
How to Make the Best Creamy Coleslaw Recipe
– Serve with a slotted spoon – Draining excess liquid prevents a soggy dish.
*Flexibility: Add extras like diced apples or raisins for sweetness, but fold them in just before serving to maintain texture.*
Nutrition
Homemade coleslaw is an invigorating side dish that offers a balance of flavor and nutrients. Here’s a breakdown of its nutritional content per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Total Fat | 10g |
| Saturated Fat | 1.5g |
| Cholesterol | 5mg |
| Sodium | 200mg |
| Total Carbohydrate | 12g |
| Dietary Fiber | 2g |
| Sugars | 8g |
| Protein | 2g |
| Vitamin D | 0mcg |
| Calcium | 40mg |
| Iron | 0.5mg |
| Potassium | 200mg |
Chef Tips
While making coleslaw might seem simple, a few key tricks can take it from good to great. I always shred the cabbage finely for a better texture and let it sit with salt for 10 minutes to soften.
Don’t overdress it—start with less dressing and add as needed. For brightness, I balance mayo with a splash of vinegar or lemon juice.
Chill it before serving for maximum flavor.
