Description
Creamy, tangy, and slightly sweet homemade coleslaw, perfect for barbecues and picnics!
Ingredients
Scale
- 1 medium head of green cabbage, finely shredded (about 6 cups)
- 1/2 cup shredded carrots
- 1/4 cup finely chopped onion (yellow or white)
- 1/4 cup finely chopped green bell pepper (optional)
- 1 cup mayonnaise (full-fat recommended)
- 1/4 cup granulated sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice (freshly squeezed)
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional: 1-2 tablespoons of milk or buttermilk (for thinning)
Instructions
- Prepare the Cabbage: Remove outer leaves from the cabbage. Cut into quarters and shred finely using a knife or food processor. Place in a large bowl.
- Shred the Carrots: Peel and shred the carrots using a box grater or food processor. Add to the bowl with the cabbage.
- Chop the Onion: Peel and finely chop the onion. If sensitive to raw onion, soak in cold water for 10 minutes, then drain. Add to the bowl.
- Chop the Bell Pepper (Optional): Remove seeds and membranes from the green bell pepper and finely chop. Add to the bowl.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, and lemon juice until smooth.
- Add Dry Ingredients: Add sugar, celery seed, salt, and pepper to the dressing. Whisk until sugar is dissolved and the dressing is creamy. Taste and adjust seasonings as needed.
- Adjust Consistency (Optional): If the dressing is too thick, thin with milk or buttermilk, 1 tablespoon at a time, until desired consistency is reached.
- Assemble the Coleslaw: Pour the dressing over the shredded cabbage, carrots, onion, and bell pepper (if using) in the large bowl.
- Mix Well: Gently toss the vegetables and dressing together until evenly coated. Be careful not to overmix.
- Refrigerate: Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.
- Stir and Serve: Before serving, stir well to redistribute the dressing. Taste and adjust seasonings if needed.
Notes
- Use fresh, high-quality ingredients for the best flavor.
- Don’t overmix the coleslaw, as it can become watery.
- Refrigerating the coleslaw for at least 2 hours allows the flavors to meld together.
- Adjust the sweetness and tanginess of the dressing to your liking.
- Feel free to add other vegetables, such as red cabbage, shredded broccoli stalks, or chopped celery.
- Coleslaw can be made up to 24 hours in advance and stored in the refrigerator.
- Serve with barbecue, fried chicken, pulled pork sandwiches, or fish tacos.
- Experiment with variations by adding pineapple, raisins, cranberries, hot sauce, or cayenne pepper.
- Full-fat mayonnaise is recommended for the best flavor and texture.
- Celery seed is essential for classic coleslaw flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes