Coleslaw is simple.
It is crisp.
It is creamy.
It is fresh.
This dish has been a staple at picnics, barbecues, and holiday tables for decades.
It is versatile and can be served as a side dish or a topping. The beauty of coleslaw is in its crunch and balance of flavors.
The shredded cabbage and carrots bring freshness. The dressing brings creaminess, tang, and a hint of sweetness.
When combined, it is a dish that feels light but satisfying. Making it at home is easy, and the result is far fresher than anything from a store.
Coleslaw Recipe
This coleslaw recipe is classic. It uses fresh cabbage, carrots, and onions tossed in a creamy dressing made with mayonnaise, vinegar, sugar, and mustard.
The vegetables are crisp and colorful. The dressing is smooth, tangy, and slightly sweet.
Together, they create the perfect bite — refreshing yet indulgent. This coleslaw works with grilled meats, fried chicken, pulled pork sandwiches, and even fish tacos.
It is a dish that complements almost any main course. It can also be made ahead, which makes it a stress-free choice for gatherings.
Ingredients
- 1 medium green cabbage, finely shredded
- 2 cups red cabbage, finely shredded (optional for color)
- 2 large carrots, peeled and shredded
- ½ small red onion, thinly sliced
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar (or white vinegar)
- 1 tablespoon Dijon mustard
- 2 tablespoons sugar (adjust to taste)
- ½ teaspoon celery seed (optional, for flavor)
- Salt and freshly ground black pepper, to taste
Instructions
First, prepare the vegetables. Slice the cabbage thinly using a sharp knife or mandoline. Shred the carrots with a grater or food processor. Slice the red onion into thin strips. Place all the vegetables in a large mixing bowl.
Next, make the dressing. In a separate small bowl, whisk together mayonnaise, vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth and creamy. Taste the dressing and adjust the seasoning if needed.
Pour the dressing over the shredded vegetables. Toss everything together gently but thoroughly, making sure every strand of cabbage is coated. Cover the bowl and let the coleslaw chill in the refrigerator for at least one hour. This step allows the flavors to blend and the cabbage to soften slightly while keeping its crunch.
How to Serve It
Coleslaw is best served cold. Place it in a simple bowl or a rustic serving dish for a casual look. Sprinkle extra celery seeds, chopped parsley, or a few carrot shreds on top for garnish.
It pairs beautifully with grilled ribs, burgers, and barbecue chicken.
It also works well as a topping for pulled pork sandwiches, hot dogs, and tacos.
For a lighter meal, serve coleslaw alongside baked fish or roasted vegetables. Since it holds well in the fridge, it is a great make-ahead dish for parties, potlucks, and picnics.
Conclusion
Coleslaw is proof that simple ingredients can create something special. Crisp cabbage and carrots provide freshness.
A creamy, tangy dressing ties everything together.
The result is a dish that is light, versatile, and always welcome at the table. Whether you serve it at a backyard barbecue, a family dinner, or a holiday feast, coleslaw fits right in.
Make it fresh, make it colorful, and let it bring crunch and flavor to your next meal.