Coleslaw Recipe – Classic, Crunchy & Delicious

Introduction

Coleslaw is a side dish that holds a special place in many people’s hearts. It’s crunchy, creamy, and refreshing, making it the perfect complement to so many meals. Whether you’re having a casual BBQ, a Sunday roast, or a weekday dinner, coleslaw is one of those classic dishes that never goes out of style. It’s a crowd-pleaser, versatile, and easy to make. This article will walk you through the steps to create the best homemade coleslaw with a simple, creamy dressing. Let’s get started!

Ingredients

To make a classic coleslaw, you will need the following ingredients:

4 cups shredded cabbage (green cabbage works best, but feel free to mix with purple cabbage for color)
1 cup shredded carrots (for that extra crunch and color)
1/2 cup mayonnaise (the creamy base of your dressing)
2 tablespoons apple cider vinegar (to add tang)
1 tablespoon Dijon mustard (optional, for a little extra flavor)
2 tablespoons sugar (to balance the tanginess)
1 teaspoon salt (to taste)
1/2 teaspoon black pepper (freshly cracked)
1 tablespoon lemon juice (optional, for brightness)

Instructions

Making coleslaw from scratch is easier than you might think! Here’s how to do it:

Shred the cabbage and carrots: Start by finely shredding the cabbage and carrots. You can use a food processor, a mandolin slicer, or a sharp knife. The finer the shred, the better the coleslaw will hold the dressing. Add the shredded cabbage and carrots to a large mixing bowl.
Make the dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard (if using), sugar, salt, pepper, and lemon juice (if using). Stir the ingredients until the dressing is smooth and creamy.
Combine the cabbage mixture with the dressing: Pour the dressing over the shredded cabbage and carrots. Toss everything together gently, making sure the dressing coats the cabbage evenly. The cabbage should be lightly coated with the dressing but not drowning in it.
Chill: Cover the coleslaw with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling step helps the flavors meld together and allows the cabbage to soften just slightly, making the coleslaw even tastier.
Serve and enjoy: After chilling, give the coleslaw a quick toss to redistribute the dressing. Serve as a side dish with your favorite meals – it’s perfect for BBQs, fried chicken, sandwiches, or as a fresh topping for burgers.

Recipe Notes

Customize to your taste: If you like a tangier coleslaw, add more vinegar or a splash of lemon juice. If you prefer it sweeter, increase the sugar slightly. Coleslaw is all about balance, so feel free to adjust the ingredients to suit your preferences.
Crunch factor: For extra crunch, you can add a small handful of chopped celery, radishes, or even apples. The additional textures add interest and a refreshing contrast.
Dairy-free options: If you prefer a dairy-free coleslaw, you can substitute the mayonnaise with vegan mayo or Greek yogurt for a lighter, tangier option.
Add-ins: Consider adding a handful of raisins, walnuts, or sunflower seeds for extra flavor and texture. You can even add some finely chopped onions for a mild bite.

Time & Serving Information

Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: This recipe makes about 6 servings.

Storage

How to Store: Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. While the flavor improves after it sits for a while, the texture may soften slightly as the cabbage releases moisture.
Make-Ahead Tip: Coleslaw is a great make-ahead dish! You can prepare it up to 1 day in advance. Just give it a stir before serving to ensure the dressing is well-distributed.

Nutrition Breakdown (Per Serving)

Calories: 180
Fat: 16g
Carbohydrates: 10g
Fiber: 3g
Sugar: 6g
Protein: 2g

Extra Tips to Make the Recipe Perfect

Balance the dressing: If you find the dressing too thick, you can thin it out by adding a tablespoon of milk or more vinegar. If it’s too tangy, add a little more sugar to balance things out.
Use the right cabbage: Green cabbage is most commonly used in classic coleslaw, but you can experiment with Napa cabbage for a milder flavor or purple cabbage for extra color.
Freshness: Coleslaw is best when made fresh. If you want to prep it ahead of time, don’t dress the cabbage until just before serving to keep it crisp.

How to Serve Coleslaw

Coleslaw is an incredibly versatile side dish. Here are some great ways to serve it:

With BBQ: Coleslaw is a classic side for BBQ dishes like pulled pork, grilled chicken, or ribs. The creamy, tangy flavor contrasts beautifully with smoky meats.
As a topping: Add coleslaw to sandwiches, burgers, or tacos for a crunchy, refreshing topping. It’s especially great with fried chicken sandwiches!
As a salad: Serve coleslaw as a simple, light salad. It’s great as a healthy side dish for any meal.

FAQs

Yes, you can use pre-shredded coleslaw mix to save time. Just make sure to toss it with the homemade dressing for the best flavor.

Yes! You can substitute mayonnaise with Greek yogurt, vegan mayo, or sour cream for a lighter or dairy-free option. Each will give a slightly different flavor, but still creamy.

To add some heat, you can finely chop a jalapeño or add a pinch of cayenne pepper to the dressing. It will give your coleslaw a nice spicy kick.

Leftover coleslaw can be kept in the refrigerator for up to 3 days. However, the cabbage may release some moisture, causing it to lose some of its crunch.

Yes! Adding apples, raisins, or pineapple can give the coleslaw a sweet twist. Just make sure the sweetness is balanced with the tangy dressing.

Conclusion

This coleslaw recipe is an easy, tasty, and refreshing side dish that everyone will love. With just a few simple ingredients and some easy steps, you can create a delicious homemade coleslaw that’s perfect for any meal. Whether you serve it at a BBQ, on sandwiches, or as a salad, this coleslaw is sure to be a hit. Try it today and enjoy the creamy, tangy goodness of a classic coleslaw made from scratch!