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Best Coleslaw Recipe

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Prep Time 20 minutes
Chill Time 1 hour
Servings: 6 servings
Course: Side Dish
Ingredients Method

Ingredients
  

  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrot
  • 1/2 cup mayonnaise
  • 1 tablespoon white vinegar
  • 1/2 tablespoon apple cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon celery seed
  • Salt and black pepper, to taste

Method
 

  1. Step 1: Shred the Vegetables
    Thinly shred the green cabbage and red cabbage. Then, grate the carrots on the large holes of a box grater.
    If using bagged coleslaw mix, open the bag and give the vegetables a quick check. If the pieces look very large, chop them once or twice so every bite is easy to eat.
    Small thing, big difference.
  2. Step 2: Make the Creamy Dressing
    In a large bowl, whisk together the mayonnaise, white vinegar, apple cider vinegar, sugar, celery seed, salt, and pepper.
    Use a large bowl if you can. That way, you can mix the dressing and toss the slaw in the same bowl. Fewer dishes. Always a win.
  3. Step 3: Toss the Coleslaw
    Next, add the cabbage and carrots to the bowl. Toss until everything is lightly coated.
    Don’t drown it. Coleslaw should be dressed, not swimming. The cabbage will release a little water as it sits, so it’s better to start with slightly less dressing and add more if needed.
  4. Step 4: Chill Before Serving
    Finally, cover and refrigerate for at least 1 hour.
    Yes, you can eat it right away. However, it’s better after chilling. The cabbage softens just a touch, the dressing settles in, and the flavors stop acting like strangers.