Name: Classic Coleslaw
Prep time: 15 min
Yield: 6 servings
Ingredients: 4 cups Green Cabbage, shredded; 2 cups Red Cabbage, shredded; 1 cup Carrots, shredded; 0.5 cup Mayonnaise; 2 tbsp Apple Cider Vinegar; 1 tbsp Granulated Sugar; 1 tsp Dijon Mustard; 0.5 tsp Celery Seed; 0.5 tsp Kosher Salt; 0.25 tsp Black Pepper

"This classic coleslaw features a vibrant blend of shredded cabbage and carrots tossed in a rich, creamy dressing with the perfect balance of tang and sweetness. It is the essential crisp companion for your summer barbecues, fried chicken, or fish tacos."

1 Ingredients

Qty	Item
4 cups 300 g	Green Cabbage, shredded
2 cups 150 g	Red Cabbage, shredded
1 cup 100 g	Carrots, shredded
0.5 cup 120 ml	Mayonnaise
2 tbsp 30 ml	Apple Cider Vinegar
1 tbsp 12 g	Granulated Sugar
1 tsp 5 ml	Dijon Mustard
0.5 tsp 1 g	Celery Seed
0.5 tsp 3 g	Kosher Salt
0.25 tsp 1 g	Black Pepper

2 Instructions

Step 1. In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots. Toss well to distribute the colors evenly.

Step 2. In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until the dressing is completely smooth and the sugar has dissolved.

Step 3. Pour the creamy dressing over the cabbage mixture.

Step 4. Use large spoons or tongs to toss the vegetables until every piece is thoroughly and evenly coated in the dressing.

Step 5. Cover the bowl with plastic wrap and refrigerate for at least 30 to 60 minutes before serving. This chilling time is crucial for the flavors to meld and the vegetables to soften slightly while remaining crisp.

Step 6. Give the coleslaw a final stir before serving to redistribute the dressing that may have settled at the bottom.

·
To prevent a watery coleslaw, you can salt the shredded cabbage for 30 minutes, rinse, and pat dry before adding the dressing.
·
For the best texture, shred your own cabbage rather than using pre-bagged mixes, which can sometimes be dry.
·
Add a pinch of cayenne pepper or a dash of hot sauce if you prefer a 'zesty' version of this classic.
·
If you prefer a more vinegar-forward slaw, reduce the sugar by half.

? Frequently Asked Questions

How long does homemade coleslaw last in the fridge?

Coleslaw is best enjoyed within 24 hours but will remain safe to eat for 3 to 5 days. Note that it will become more watery as it sits.

Can I make this recipe vegan?

Yes, simply swap the traditional mayonnaise for your favorite plant-based or vegan mayo alternative.

Can I use a food processor to shred the vegetables?

Absolutely. Use the slicing disk for the cabbage and the grating disk for the carrots for a very quick prep time.

Why is my coleslaw dressing separating?

This usually happens when the cabbage releases its natural moisture. Stirring the slaw well before serving usually re-incorporates the dressing.

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