Classic Creamy Coleslaw
Ingredients:
- ½ head green cabbage, finely shredded (about 5 cups)
- ¼ head purple cabbage, finely shredded (about 2 cups)
- 122 g (2 large) carrots
- 3 green onions, thinly sliced
- 110 g (½ cup) mayonnaise
- 30 ml (2 tablespoons) apple cider vinegar
- 15 g (1 tablespoon) Dijon mustard
- 15 ml (1 tablespoon) honey
- ½ teaspoon celery seed
- 3 g (½ teaspoon) salt
- 0.5 g (¼ teaspoon) black pepper
- 4.2 g (1 teaspoon) sugar
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Raw
Grain-Free
Soy-Free
Oil-Free
Nut-Free
Nutrition:
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Shred the cabbage as thin and even as you can — thin, uniform shreds soak up the dressing better and give the slaw its classic tender-crisp texture.
Instructions:
- Shred the Cabbage: Remove the outer leaves from the cabbage. Slice into thin shreds using a sharp knife, mandoline, or food processor. Aim for thin, even strips for the best texture.
- Prep the Vegetables: Grate the carrots and thinly slice the green onions. Add all the vegetables to a large bowl and toss together.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, pepper, and sugar (if using) until smooth.
- Combine: Pour the dressing over the slaw and toss thoroughly until every strand is well coated.
- Taste and Adjust: Adjust seasoning as needed — more vinegar for tang, more honey for sweetness, or a pinch more salt.
- Chill: Cover and refrigerate for at least 30 minutes before serving. The flavors meld and the cabbage softens slightly. The longer it sits, the better.
- Serve: Toss once more before serving. Serve cold as a side dish, on pulled pork sandwiches, fish tacos, or alongside BBQ.
Notes: Celery seed is the secret ingredient — don't skip it. For less watery coleslaw, toss the shredded cabbage with 1 teaspoon of salt and let it sit in a colander for 20 minutes before using. Rinse and pat dry before mixing. A 14 oz bag of pre-shredded coleslaw mix works perfectly as a shortcut.
Tips: For a vegan version, use vegan mayonnaise and swap honey for maple syrup. For a lighter version, replace half the mayo with plain Greek yogurt. For extra crunch, add ½ cup of thinly sliced fennel or a handful of toasted sunflower seeds. For a spicy kick, add a pinch of cayenne or a teaspoon of hot sauce to the dressing.
Storage: Store in an airtight container in the refrigerator for up to 4 days. For a crunchier texture, store the dressing and vegetables separately and combine just before serving. Not suitable for freezing.
A few ingredients do most of the work in this recipe. The carrots adds natural sweetness and color. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The salt sharpens and balances every other flavor in the dish. The black pepper adds a subtle heat that rounds out the seasoning.
Classic Creamy Coleslaw
Ingredients:
- ½ head green cabbage, finely shredded (about 5 cups)
- ¼ head purple cabbage, finely shredded (about 2 cups)
- 122 g (2 large) carrots
- 3 green onions, thinly sliced
- 110 g (½ cup) mayonnaise
- 30 ml (2 tablespoons) apple cider vinegar
- 15 g (1 tablespoon) Dijon mustard
- 15 ml (1 tablespoon) honey
- ½ teaspoon celery seed
- 3 g (½ teaspoon) salt
- 0.5 g (¼ teaspoon) black pepper
- 4.2 g (1 teaspoon) sugar
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The carrots adds natural sweetness and color. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The salt sharpens and balances every other flavor in the dish. The black pepper adds a subtle heat that rounds out the seasoning.
Prep:
Shred the cabbage as thin and even as you can — thin, uniform shreds soak up the dressing better and give the slaw its classic tender-crisp texture.
Instructions:
- Shred the Cabbage: Remove the outer leaves from the cabbage. Slice into thin shreds using a sharp knife, mandoline, or food processor. Aim for thin, even strips for the best texture.
- Prep the Vegetables: Grate the carrots and thinly slice the green onions. Add all the vegetables to a large bowl and toss together.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, pepper, and sugar (if using) until smooth.
- Combine: Pour the dressing over the slaw and toss thoroughly until every strand is well coated.
- Taste and Adjust: Adjust seasoning as needed — more vinegar for tang, more honey for sweetness, or a pinch more salt.
- Chill: Cover and refrigerate for at least 30 minutes before serving. The flavors meld and the cabbage softens slightly. The longer it sits, the better.
- Serve: Toss once more before serving. Serve cold as a side dish, on pulled pork sandwiches, fish tacos, or alongside BBQ.
