Coleslaw

This easy, classic coleslaw recipe is a staple. Like, this is one of those basic recipes that everyone should have in their back pocket. Another way to think of coleslaw is simply as a creamy cabbage salad; it’s crunchy while also velvety at the same time. Plus, it’s easy and inexpensive to make.

To me coleslaw feels very much like a side you choose along with BBQ. It feels like the kind of salad you bring to a summer picnic, although truthfully it’s great any time of year. I personally love coleslaw along side BBQ chicken or pulled pork sandwiches. I’ve even been known to add the coleslaw to the sandwich—trust me on this!

Related: Next up try our potato salad recipe or macaroni salad.

Ingredients

• Cabbage
• Carrots
• Parsley
• Mayo
• Apple Cider Vinegar
• Dijon Mustard
• Granulated white sugar
• Salt and pepper

How to Make Coleslaw

Finely shred the cabbage. Finely chop or shred the carrots (a box grater is great). Chop the parsley. Add all these to a large mixing bowl.

In a small bowl make the dressing by stirring together the mayo, ACV, dijon, sugar and a little salt and pepper.

Pour the dressing over the vegetables and toss until everything is well combined and all pieces are coated in the dressing. Taste and add more salt and pepper as needed.

Tips and Notes

• I think coleslaw is best when it’s made a few hours (2-4) before you serve it. I like when the dressing has a little time mingle with the raw vegetables. If you do this just cover and refrigerate until you are ready to serve.
• You can substitute sugar for honey
• Other additions you could try: more fresh herbs like dill or cilantro, or more spices like cayenne, turmeric or cumin.
• While I like coleslaw made a few hours ahead, I’ll also say I prefer to eat it within 24 hours of being made. While it can last longer if stored in an airtight container in the refrigerator it also tends to get mushy overtime.

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