Coleslaw Recipe

A serving plate of coleslaw with serving spoons on the side along with a napkin.

Creamy Coleslaw is always welcome at summer barbecues! Whip up a tangy mayo-based dressing and pour it over shredded cabbage and carrots. So easy!

Course Side Dish

Cuisine American

Prep Time 10

Set Time 30

Total Time 40

Servings servings

Calories 200kcal

Author John Kanell

Equipment

Large mixing bowl
Medium mixing bowl

Ingredients

⅔ cup mayonnaise (150g)
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 teaspoon granulated sugar
½ teaspoon salt
¼ teaspoon ground black pepper
6 cups shredded green cabbage (424g)
1 cup shredded carrots (100g)

Instructions

In a medium bowl, whisk together the mayonnaise, vinegar, lemon juice, sugar, salt and pepper until smooth.
In a large bowl combine the cabbage and carrots.
Pour the dressing over the cabbage mixture and stir well to combine. Let the coleslaw sit for 30 minutes before serving, for the cabbage to soften slightly and flavors to combine. Season with more salt and pepper to taste.

Notes

Substitute the apple cider vinegar with distilled white vinegar or white wine vinegar if needed.
To vary the flavor, you can add up to ½ cup of thinly sliced red onion or green onions. You can also add up to ¼ cup of chopped fresh herbs, such as parsley, dill, or cilantro. I also love to add a teaspoon of celery seed to my slaw!

Nutrition

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