Description
This classic Best Coleslaw Recipe features finely shredded green cabbage, grated carrot, and red onion tossed in a creamy, tangy dressing made from mayonnaise, apple cider vinegar, Dijon mustard, and celery seed. Chilled for an hour, this coleslaw is refreshingly crisp and perfect as a side dish for barbecues, picnics, or any meal.
Ingredients
Scale
Vegetables
- 1 small head of green cabbage, finely shredded
- 1 large carrot, grated
- 1/4 cup red onion, finely chopped
Dressing
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- 1/2 tsp celery seed
- Salt and pepper, to taste
Optional Garnish
- 1 tbsp fresh parsley, chopped
Instructions
- Combine Vegetables: In a large bowl, mix together the finely shredded cabbage, grated carrot, and chopped red onion until well incorporated.
- Prepare Dressing: In a separate small bowl, whisk the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until you achieve a smooth, creamy consistency.
- Toss Salad: Pour the dressing over the vegetable mixture and toss thoroughly to ensure every piece is coated evenly with the flavorful dressing.
- Chill: Cover the bowl with plastic wrap or a lid, then refrigerate the coleslaw for at least 1 hour to allow flavors to meld and the vegetables to crisp up.
- Serve: Remove from the fridge, toss the coleslaw again to redistribute the dressing, then garnish with fresh chopped parsley if desired and serve chilled for best taste.
Notes
- For extra crunch, use a food processor to shred the cabbage and grate the carrot quickly.
- Adjust sugar and vinegar amounts to taste for more sweetness or tanginess.
- Celery seed adds a traditional, slightly earthy flavor but can be omitted if unavailable.
- Coleslaw can be kept in the fridge covered for up to 2 days.
- Optionally add sliced green onions or bell pepper for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
