Classic Coleslaw Recipe
This Coleslaw recipe has two kinds of cabbage, fresh grated carrots, and a mayo-based coleslaw dressing. It only takes about 10 minutes to prep!
Servings: 12 servings
Calories: 96kcal
Equipment
Ingredients
For the Veggies
- 8 cups finely shredded green cabbage
- 4 cups finely shredded red cabbage
- 2 medium carrots peeled and shredded on the large holes of a box grater
For the Dressing
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 ½ teaspoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon celery seed
Instructions
- In a large bowl, toss together both cabbages and carrots.
- In a second large bowl, whisk all dressing ingredients together. Taste for seasoning. Add slaw and toss to evenly coat in dressing.
- Cover and chill in refrigerator for at least an hour for all the flavors to marry. Enjoy!
Notes
Shred your cabbage super fine, boos! Use a mandoline (my fav method), a food processor, or a knife. Keep it thin so you get that perfect crunchy bite.
Taste the dressing before you toss it with the slaw. If it's too tangy, add a pinch more sugar. And toss the slaw with the dressing just before serving, that way it stays crunchy and doesn’t get soggy.
If you're making this creamy coleslaw for a potluck, place the bowl in a larger bowl filled with ice. And don't let it sit in the sun too long unless you’re tryna make warm slaw!
How to store Coleslaw
Keep your coleslaw in an airtight container in the fridge. Give it a quick toss before serving to mix up any dressing that settled at the bottom. It'll stay fresh in the fridge for about 3 to 5 days, but try not to store it for that long. The sooner you eat coleslaw, the better! Ingredient Swaps- Green and Red Cabbage: Fresh or skip the chopping and grab a bag of coleslaw mix from the produce section.
- Carrots: Freshly shredded is best, but the pre-shredded bag works.
- Mayonnaise: Swap it for vegan mayo, or Greek yogurt.
- Greek Yogurt: You can use sour cream instead if that's what you have on hand.
- Dijon Mustard: I love Dijon for the sharpness, but regular yellow mustard also works for this simple coleslaw dressing.
- Apple Cider Vinegar: If you don't have it, go with white vinegar, rice vinegar or lemon juice.
- Sugar: I use regular sugar, but maple syrup or honey work too.
- Celery Seed: Or dill seed.
Nutrition
Serving: 1 cup | Calories: 96kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 237mg | Potassium: 200mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2166IU | Vitamin C: 35mg | Calcium: 45mg | Iron: 1mg