simple coleslaw recipe
The Best simple coleslaw recipe
I love how this recipe is actually pretty healthy, too. Cabbage is packed with vitamins and fiber, and the carrots add a natural sweetness without any added sugar. The dressing is light enough that it won’t weigh you down, but it’s still flavorful enough to make the whole meal taste better. My husband and I have even used it as a low-carb alternative to heavier dressings, and honestly, it works just as well—no one even notices the difference. Plus, it’s a great way to get kids to eat their veggies because they don’t even realize they’re getting a serving of cabbage and carrots. And let’s be honest, there’s something comforting about the way it makes everything taste better, whether you’re serving it with pulled pork, chicken tenders, or just as a standalone side. It’s that kind of recipe that feels like a little love in every bite.
Classic Simple Coleslaw
A refreshing and easy coleslaw made with cabbage, carrots, and a tangy dressing. Perfect for adding crunch to sandwiches, salads, or as a side dish.
🥘Ingredients
- 1 medium head green cabbage (about 2 lbs)
- 1 cup shredded carrots
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tbsp sugar
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
👨🍳Directions
-
1
Wash and dry the cabbage thoroughly. Cut it into quarters and remove any tough core. Shred the cabbage using a food processor or manually with a sharp knife. -
2
Shred the carrots finely using a grater or food processor. -
3
In a large mixing bowl, combine the shredded cabbage and carrots. -
4
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper. -
5
Pour the dressing over the cabbage and carrots, mixing gently until evenly coated. -
6
Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
🔧Equipment
- Sharp knife
- Cutting board
- Food processor or manual shredder
- Large mixing bowl
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, replace half the mayonnaise with Greek yogurt.
- Add diced celery or red onion for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Watch Video Of How Classic Simple Coleslaw Works
❓ Frequently Asked Questions About Coleslaw
What is the best way to store homemade coleslaw for freshness?
Homemade coleslaw keeps best in an airtight container in the refrigerator for 3–4 days. To maintain freshness, let it sit at room temperature for 10–15 minutes before serving to prevent condensation from making it soggy. If storing longer than 3 days, consider adding a splash of vinegar or lemon juice to preserve the crunch.
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Can I make coleslaw without a food processor?
Yes! If you don’t have a food processor, you can finely chop the cabbage and carrots by hand using a sharp knife. For a coarser texture, use a mandoline or roll the shredded veggies through a colander with a cutting board. The dressing can still be mixed separately, and the result will be just as delicious—though slightly less uniform.
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What’s the secret to keeping coleslaw crisp?
The key to a crunchy coleslaw is minimizing exposure to moisture and using the right dressing balance. Store the cabbage and carrots separately in a colander or bowl until ready to mix, then toss just before serving. A slightly tangy dressing (like mayo + vinegar or mustard) helps prevent wilting, and adding a pinch of salt and sugar also enhances texture.
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Can I substitute mayo for a lighter dressing?
Absolutely! For a lighter version, replace mayo with Greek yogurt, sour cream, or avocado-based mayo (blended with lime juice). For a creamy yet lower-fat option, mix 1 tbsp Greek yogurt + 1 tbsp Greek yogurt-based mayo + 1 tsp Dijon mustard + 1 tsp apple cider vinegar for a similar tangy flavor. The result will still be crisp but less heavy.
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How can I make coleslaw extra flavorful without adding extra fat?
Boost flavor with acidic ingredients like lemon juice, apple cider vinegar, or even a splash of balsamic vinegar. Add a pinch of smoked paprika, garlic powder, or onion powder for depth. For a sweet contrast, toss in 1 tsp honey or maple syrup. A small amount of Dijon mustard or hot sauce also adds a bold kick without heaviness.
