Creamy Coleslaw
This creamy, tangy coleslaw is the perfect balance of crunchy cabbage, sweet carrots, and a luscious dressing. It's quick to make, perfect for BBQs, and always a hit at any gathering.
Ingredients
The Essentials:
- 1 small green cabbage or 1 bag pre-shredded coleslaw mix
- 2 large carrots peeled and grated (or pre-cut matchstick carrots)
- 1 cup mayo or Greek yogurt for a lighter option
- 2 tbsp apple cider vinegar or white vinegar
- 1 tbsp Dijon mustard or yellow mustard
- 1 –2 tbsp sugar or honey/maple syrup
- 1 tsp celery seed or a pinch of celery salt
- Salt + pepper to taste
Optional Add-Ins:
- Crunch: Radishes diced apples, or crushed pretzels
- Fresh Herbs: Dill parsley, or cilantro
- Spicy Kick: Jalapeños hot sauce, or sriracha
- Fancy Upgrades: Blue cheese crumbles toasted walnuts, or pomegranate seeds
Instructions
- Chop cabbage into thin shreds or open a bag of coleslaw mix. Grate carrots or grab pre-shredded ones.
- In a large bowl, whisk together mayo, vinegar, mustard, sugar, celery seed, salt, and pepper. Adjust seasoning to taste.
- Add cabbage and carrots to the bowl. Toss everything together until evenly coated.
- Cover and refrigerate for at least an hour to let the flavors meld. If short on time, serve immediately—still delicious!
- Give the slaw a final toss before serving. Garnish with extra herbs or crunchy toppings for bonus points.
Notes
✅ Crispier Slaw: Salt the cabbage first, let it sit for 10 minutes, then squeeze out excess moisture.
✅ Lighter Option: Swap mayo for Greek yogurt or a mix of yogurt and mayo.
✅ Make-Ahead Friendly: Tastes even better the next day! Store in the fridge for up to 4 days.
✅ Versatile Use: Perfect as a BBQ side, taco topping, sandwich filler, or even mixed into pasta salad.
✅ Lighter Option: Swap mayo for Greek yogurt or a mix of yogurt and mayo.
✅ Make-Ahead Friendly: Tastes even better the next day! Store in the fridge for up to 4 days.
✅ Versatile Use: Perfect as a BBQ side, taco topping, sandwich filler, or even mixed into pasta salad.