Coleslaw salad recipe
This isn’t just another coleslaw recipe — it’s the ultimate crunchy, creamy, tangy version that balances sweet, sour, and savory. A blend of green and red cabbage, carrots, and a zingy dressing with Dijon and apple cider vinegar makes it bright, refreshing, and addictive. Perfect with BBQ, burgers, or tacos, this coleslaw proves that side dishes can steal the show.
Equipment
- Large mixing bowl
- Sharp knife or mandoline
Ingredients
- ½ medium green cabbage finely shredded
- ½ medium red cabbage finely shredded
- 2 medium carrots grated
- 1 small red onion thinly sliced
- ¾ cup mayonnaise or Greek yogurt for lighter option
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey or sugar
- 1 tbsp lemon juice
- ½ tsp celery seeds optional but authentic
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, whisk together mayonnaise, vinegar, mustard, honey, lemon juice, celery seeds, salt, and pepper until smooth.
- Add shredded green and red cabbage, carrots, and onion.
- Toss well until the vegetables are evenly coated in the dressing.
- Cover and chill in the refrigerator for at least 30 minutes (longer = better flavor).
- Give it a quick stir before serving.
Notes
- Texture tip: For extra crunch, mix in toasted sunflower seeds or slivered almonds.
- Make-ahead: Can be prepared 1 day in advance; just stir before serving.
- Lighter swap: Replace mayo with half Greek yogurt for a tangier, lighter version.
- Color pop: Use both red and green cabbage for a vibrant look.
Serving Suggestions
- As a side with BBQ ribs, fried chicken, or burgers
- As a taco topping (fish or shrimp tacos especially)
- On pulled pork sandwiches for that perfect creamy-crunchy contrast
- With grilled kebabs or roasted veggies for freshness
Nutrition
Calories: 190kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Fiber: 3g | Sugar: 7g