Coleslaw Recipe
The absolute Best Creamy Coleslaw Recipe! Crisp, refreshing, and filled with simple ingredients, this delicious coleslaw recipe comes together in just 10 minutes and tastes fantastic with all your favorite dishes bbq and potluck dishes.
Servings: 6 as a side
Calories: 241kcal
Ingredients
- 1 small green cabbage - finely shredded
- 3 cups purple cabbage - finely shredded
- 1 cup carrot - finely shredded
- 1 tablespoon apple cider vinegar
- ½ large lemon - juiced
- 2 tablespoon granulated sugar
- ½ teaspoon black pepper
- ⅔ cup mayonnaise - (full-fat recommended)
- salt - to taste
Instructions
- Prepare and shred your cabbage. Quarter your cabbage through the core. Cut out the core and remove the outer leaves. Cut each quarter in half crosswise and use a large chef's knife to finely shred. Transfer to a large bowl. Add the shredded purple cabbage and shredded carrots to the same bowl and toss to mix.
- Prepare the coleslaw dressing. Add the apple cider vinegar, lemon, granulated sugar, and black pepper to a medium bowl. Whisk well to combine. Add the mayonnaise and mix to combine. Season with salt, and taste for acidity. Add additional salt or apple cider vinegar, if needed.
- Combine and refrigerate. Start by pouring HALF of the dressing over the shredded cabbage, mixing well to combine. Add remaining dressing and mix again. Transfer the coleslaw to the refrigerator and refrigerate for 30-60 minutes to allow flavors to set (time allowing).
Notes
- Feel free to use green cabbage, red cabbage, savoy cabbage, or Napa cabbage - or a combination of all four! Altogether, you'll need approximately 8-10 cups of shredded cabbage and carrots.
- To make this recipe vegan replace the egg-based mayonnaise with an olive oil or avocado vegan mayo.
- Is this recipe gluten-free? Yes.
- Refrigeration: Store leftover coleslaw in an airtight container in the refrigerator for up to 3 to 4 days, keeping in mind that its texture will be best in the first 24–48 hours. Over time, the cabbage will soften and release moisture, which can make the slaw a little soggy.
- Making-Ahead: If you're prepping this ahead, keep the shredded cabbage and dressing separate until about 30–60 minutes before serving. This will prevent the cabbage from breaking down too early and helps maintain its crunch. Shredded cabbage can be stored in an airtight container for up to 2–3 days, and the creamy coleslaw dressing can be made up to 3 days in advance.
- Freezing is not recommended—the dressing tends to separate and become watery after thawing.
- Refreshing leftovers: If your coleslaw starts taste a little lifeless, give it a quick toss and add a small splash of vinegar or fresh lemon juice to brighten it back up before serving.
Nutrition
Calories: 241kcal | Carbohydrates: 17g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 207mg | Potassium: 391mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4193IU | Vitamin C: 75mg | Calcium: 79mg | Iron: 1mg
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