Cole Slaw Recipes

My favorite homemade coleslaw recipe with the most delicious creamy dressing. This coleslaw is quick and easy to make. It is even easy to make in advance. Jump to the Easy Coleslaw Recipe

This coleslaw recipe is packed with fresh, lively flavors that wake up anything you serve it with. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pulled pork. Or mound some on top of your next hot dog or hamburger. You won’t believe how easy coleslaw is to make at home. Here are my best tips for making it.

I love using a combination of red and green cabbage when I make coleslaw. It makes the dish really pretty. You can use just one variety, though. Try green cabbage, red cabbage, savoy cabbage or Napa cabbage.

For a different spin, try using broccoli! Here’s our easy recipe for broccoli slaw that uses the same dressing as this recipe.

Whatever type of cabbage you choose, the way to prepare them are generally the same. Here’s how to do it:

The Best Coleslaw Recipe

This creamy coleslaw is the best salad or sandwich topper. It’s the perfect make-ahead dish, ideal for a BBQ or potluck!

Prep: 20min

Total: 80min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 160 kcal, Carbohydrate 8 g, Protein 1 g, Fat 14 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 148 mg, Fiber 2 g, Sugar 5 g, Trans Fat 1 g, unSaturated Fat 11 g, servingSize 1 serving

Ingredients:

• 3 cups green cabbage (finely shredded )
• 2 cups purple cabbage (finely shredded )
• 1 cup carrot (finely shredded )
• ½ cup mayonnaise/dressing
• 1 tablespoon white vinegar
• ½ tablespoon cider vinegar
• 2 teaspoons sugar
• ½ teaspoon celery seeds
• salt & pepper to taste

Instruction:

1. Combine all dressing ingredients in a bowl.
2. Toss with cabbage & carrots. Refrigerate at least 1 hour before serving to allow flavors to blend.

Seriously Good Homemade Coleslaw

With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger. Sugar: We find that the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrot.

Prep: 25min

Total: 25min

Yield: Makes approximately 10 servings

Nutrition Facts: calories 183, Protein 2 g, Carbohydrate 7 g, Fiber 3 g, Sugar 4 g, Fat 17 g, Saturated Fat 3 g, Cholesterol 9 mg

Ingredients:

• 1 medium cabbage (about 2 pounds), outer leaves removed
• 3 medium carrots, peeled and shredded
• 1/2 cup loosely packed fresh parsley leaves, coarsely chopped
• 1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe
• 2 tablespoons apple cider vinegar or more to taste
• 2 tablespoons Dijon mustard or coarse ground mustard
• 1 teaspoon celery seeds
• 1/4 teaspoon fine sea salt or more to taste
• 1/4 teaspoon fresh ground black pepper or more to taste
• 1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw

Instruction:

1. Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
2. Add the shredded carrot and parsley to the cabbage and toss to mix.
3. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
4. Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
5. If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

COLESLAW RECIPE – 2 WAYS | classic coleslaw + vinegar coleslaw (no mayo coleslaw)

FAQ

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