Description
This easy Homemade Creamy Coleslaw is crisp, refreshing, and coated in a smooth, tangy dressing. Perfect as a side for burgers, BBQ, or fried chicken, it’s quick to make and always a crowd favorite.
Ingredients
For the Slaw:
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4 cups shredded green cabbage
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2 cups shredded red cabbage (optional)
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1 cup shredded carrots
For the Creamy Dressing:
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¾ cup mayonnaise
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2 tablespoons apple cider vinegar (or white vinegar)
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1 tablespoon Dijon mustard (optional)
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1 tablespoon sugar (adjust to taste)
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½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon lemon juice (optional, for brightness)
Instructions
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Prepare Vegetables: In a large bowl, combine shredded green cabbage, red cabbage, and carrots. Toss to mix evenly.
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Make the Dressing: In a separate small bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, pepper, and lemon juice until smooth and creamy.
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Combine: Pour the dressing over the cabbage mixture. Toss well until the slaw is fully coated.
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Chill (Optional): Cover and refrigerate for 30 minutes to allow flavors to meld and the texture to soften slightly.
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Serve: Stir before serving and enjoy chilled as a side dish.
Notes
- Make Ahead: Best when chilled for at least 30 minutes before serving. Can be made up to 1 day ahead.
- Lighter Option: Substitute half of the mayonnaise with Greek yogurt for a lighter version.
- Flavor Boost: Add celery seeds, chopped green onions, or a pinch of cayenne for extra flavor.
- Serving Suggestions: Pairs perfectly with grilled meats, BBQ ribs, pulled pork sandwiches, or fried chicken.
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Salad
- Cuisine: American, Classic
Nutrition
- Calories: 180kcal
- Sugar: 4g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg