Can I make this best coleslaw recipe ahead of time?

Yes! You can form this coleslaw until 24 hours earlier. For optimal texture, consider adding the dressing 2-3 hours before serving rather than immediately after preparation

Why is my coleslaw watery?

Cabbage naturally releases water when mixed with salt or dressing. To prevent excess moisture, salt your cabbage and let it drain in a colander for 20 minutes before mixing with other ingredients, or use a slightly thicker dressing

Can I use a food processor to shred the cabbage?

Absolutely! A food processor with a slicing disk creates perfectly uniform shreds in seconds. Just be careful not to over-process, as too-fine cabbage pieces can become mushy quickly

How can I make this coleslaw dairy-free?

Simply use a plant-based mayonnaise alternative. Many brands now offer excellent vegan mayo options that work perfectly in this best coleslaw recipe without compromising on creamines

What's the secret to making the best coleslaw?

The three keys are: using fresh, crisp vegetables; balancing the dressing ingredients perfectly between tangy and sweet; and allowing time for the flavors to meld before serving

Can I adjoin different vegetables to this dish of vegetables?

Definitely! Bell peppers, broccoli stems, jicama, or apples make excellent additions. Just be sure to cut them to a similar size as the cabbage for consistent texture throughout your coleslaw

Best Coleslaw Recipe That’ll Make You Smile

Description

A perfect balance of creamy and crunchy, sweet and tangy, this best coleslaw recipe will transform your meals with vibrant flavors and perfect texture. Made with fresh cabbage, carrots, and a homemade dressing, it’s an ideal side dish for barbecues and family gatherings.

Ingredients

Scale

1 medium head green cabbage (about 2 pounds), finely shredded
2 medium carrots, peeled and grated
1 small red onion, thinly sliced
1/2 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey or sugar
1 teaspoon celery seeds
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
Optional: 1/4 cup fresh herbs like parsley, dill, or chives

Instructions

Prepare the vegetables by removing the outer leaves of the cabbage and cutting it into quarters. Cut out the core from each quarter, then slice the cabbage into thin strips using a sharp knife. Transfer to a large bowl.
Peel and grate the carrots, then add to the cabbage. Slice the red onion thinly and add to the mix.
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seeds, salt, and pepper until smooth and well combined. If using fresh herbs, stir them into the dressing.
Pour the dressing over the vegetables and toss thoroughly to ensure everything is well coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably an hour to allow flavors to meld.
Before serving, taste and adjust the seasoning if necessary, adding more salt, pepper, or vinegar according to preference.

Notes

For a milder onion flavor, soak sliced onions in cold water for 10 minutes before adding to the coleslaw.
Reserve about 1/4 of the dressing to add just before serving for extra creaminess.
For optimal texture, don’t skip the resting period of 30-60 minutes.
A final squeeze of fresh lemon juice just before serving brightens the entire dish.
For a healthier version, replace mayonnaise with Greek yogurt or a 50/50 blend.
Fresh-cut cabbage provides 40% more moisture and flavor than pre-shredded options.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 150
Sugar: 7g
Sodium: 230mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 1g
Cholesterol: 8mg

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