Best Coleslaw Recipe

For years, I’ve been on a quest for the perfect coleslaw. You know the kind – creamy but not soggy, crunchy but not dry, with a tangy sweetness that complements everything from BBQ ribs to pulled pork sandwiches. Countless recipes later, and after much family feedback (both enthusiastic cheers and polite critiques!), I finally landed on the one. This isn’t just coleslaw; it’s a flavor explosion in every bite. My family now requests it at every cookout, potluck, and even just as a side dish with weeknight dinners. It’s incredibly easy to make, uses simple ingredients you probably already have, and the taste? Let’s just say it disappears faster than I can make it. If you’re looking for a coleslaw recipe that will impress everyone and become a staple in your kitchen, look no further. This is it.

Ingredients

To make this incredible coleslaw, you’ll need the following fresh and flavorful ingredients. We’ve broken it down for you with clear measurements to ensure perfect results every time. Don’t be tempted to skimp on quality here – fresh, crisp vegetables and good quality mayonnaise truly make a difference in the final taste and texture.

• Cabbage:
  • ½ head of green cabbage, finely shredded (approximately 4 cups packed) – Green cabbage provides the classic coleslaw crunch and slightly sweet flavor.
  • ¼ head of red cabbage, finely shredded (approximately 2 cups packed) – Red cabbage adds a beautiful color contrast and a slightly peppery note to the coleslaw.
• Carrots:
  • 2 medium carrots, grated or julienned – Carrots bring sweetness, vibrant color, and an extra layer of texture. Grated carrots will blend in more, while julienned carrots offer a more distinct bite.
• Onion (Optional):
  • ¼ small yellow or red onion, finely diced (about ¼ cup) – Onion adds a subtle savory depth. Red onion will be slightly sharper, while yellow onion is milder. If you prefer a sweeter coleslaw, you can omit the onion altogether.
• For the Creamy Dressing:
  • 1 cup mayonnaise – Full-fat mayonnaise is recommended for the richest flavor and creamiest texture. You can use light mayonnaise to reduce calories, but it may slightly alter the taste and consistency. Avoid salad dressing (like Miracle Whip) as it will be too sweet and tangy and not provide the classic coleslaw flavor.
  • 2 tablespoons apple cider vinegar (or white wine vinegar) – Vinegar provides the essential tanginess that balances the sweetness and richness of the mayonnaise. Apple cider vinegar offers a slightly fruity and mellow tang, while white wine vinegar is cleaner and sharper.
  • 2 tablespoons granulated sugar – Sugar balances the vinegar and enhances the overall flavor profile. You can adjust the amount to your preference – less for a tangier coleslaw, more for a sweeter one. Alternatives like honey or maple syrup can be used, but granulated sugar provides the most classic coleslaw taste.
  • 1 tablespoon Dijon mustard (or yellow mustard) – Dijon mustard adds a subtle complexity and depth of flavor. Yellow mustard is a milder alternative that still provides a pleasant tang.
  • 1 teaspoon celery seed – Celery seed is the secret ingredient that gives coleslaw its distinctive flavor. Don’t skip it! It adds a slightly warm, earthy, and aromatic note that perfectly complements the other ingredients.
  • ½ teaspoon salt – Salt enhances all the flavors and brings them together. Adjust to taste.
  • ¼ teaspoon black pepper – Freshly ground black pepper adds a subtle spice and depth. Adjust to taste.
• Optional Add-ins (For extra flavor and texture):
  • Fresh parsley, finely chopped (about 2 tablespoons) – Fresh parsley adds a touch of freshness and herbaceousness.
  • Green bell pepper, finely diced (about ¼ cup) – Green bell pepper adds a crisp, slightly sweet, and vegetal note.
  • Pinch of paprika (for color and a hint of smokiness) – Paprika adds a subtle color and a very mild smoky flavor.

Instructions

Making this best-ever coleslaw is incredibly simple. Follow these step-by-step instructions for creamy, crunchy coleslaw perfection every time. The key is to prepare the vegetables properly and allow the coleslaw to chill, which allows the flavors to meld and develop beautifully.

1. Prepare the Vegetables: Begin by prepping your vegetables. Wash and thoroughly dry the green and red cabbage. Remove the outer leaves of the cabbage if they are wilted or damaged. Cut the cabbage heads into quarters and then thinly slice each quarter using a sharp knife or mandoline slicer. For the carrots, peel them and then either grate them using a box grater or julienne them into thin strips using a julienne peeler or knife. If you are using onion, peel and finely dice it. If using bell pepper, remove the seeds and membranes and finely dice it.
   • Pro-Tip for Shredding Cabbage: For even shredding, cut the cabbage quarters lengthwise through the core, then slice thinly across the cut edge. A food processor with a shredding disk can also be used for faster cabbage preparation, but be careful not to over-process, or the cabbage can become too fine and mushy.
2. Combine the Vegetables: In a large bowl, gently toss together the shredded green cabbage, shredded red cabbage, grated or julienned carrots, and diced onion (if using). Make sure the vegetables are evenly distributed in the bowl.
3. Make the Creamy Dressing: In a separate medium-sized bowl, whisk together the mayonnaise, apple cider vinegar (or white wine vinegar), granulated sugar, Dijon mustard (or yellow mustard), celery seed, salt, and black pepper. Whisk until the dressing is smooth and creamy, and the sugar and salt are fully dissolved. Taste the dressing and adjust seasoning as needed. You might want to add a little more vinegar for tanginess, sugar for sweetness, or salt and pepper to taste. Remember that the dressing flavor will mellow slightly once it’s mixed with the vegetables.
   • Dressing Consistency Tip: If you prefer a thinner dressing, you can add a tablespoon or two of milk or buttermilk to the dressing. This will make it slightly less thick and easier to coat the vegetables evenly.
4. Combine Dressing and Vegetables: Pour the creamy dressing over the prepared vegetables in the large bowl. Using a spatula or large spoon, gently toss the vegetables and dressing together until the vegetables are evenly coated. Be careful not to overmix, as this can make the coleslaw watery. You want just enough dressing to coat the vegetables without making them swimming in sauce.
5. Chill and Marinate: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably 4 hours, to allow the flavors to meld and the coleslaw to chill thoroughly. Chilling time is crucial for the best flavor and texture. The vegetables will soften slightly as they marinate in the dressing, and the flavors will deepen and become more complex. For the best results, you can even prepare the coleslaw a day ahead of time and let it chill overnight.
6. Stir and Serve: Before serving, give the coleslaw a gentle stir to redistribute the dressing. Taste again and adjust seasoning if needed. If the coleslaw seems a little dry after chilling, you can add a tablespoon or two more of mayonnaise to refresh it. Serve chilled and enjoy!

Nutrition Facts

(Estimated – Nutritional values can vary based on specific ingredients and serving sizes)

• Serving Size: Approximately ½ cup (about 100 grams)
• Servings per Recipe: Approximately 12 servings (depending on portion size)
• Calories per Serving: Approximately 150-200 calories

Important Note: These are estimated nutritional values and can vary depending on the specific brands and types of ingredients used, as well as portion sizes. Using light mayonnaise will significantly reduce the calorie count. For precise nutritional information, you can use a nutrition calculator and input the exact ingredients you use. Coleslaw, while delicious, is primarily mayonnaise-based, so it is calorie-dense. Enjoy in moderation as part of a balanced diet.

Preparation Time

• Prep Time: 20 minutes (for chopping and shredding vegetables and making the dressing)
• Chill Time: Minimum 2 hours (ideally 4 hours or overnight)
• Total Time: 2 hours 20 minutes (minimum, excluding overnight chilling)

This recipe is quick and easy to assemble. Most of the time is hands-off chill time, which makes it perfect for making ahead of time for parties or busy weeknights. The active preparation time is minimal, mainly involving vegetable prep and whisking together the dressing.

How to Serve

This versatile coleslaw is the perfect side dish for a wide variety of meals. Its creamy, crunchy, and tangy flavors complement rich and savory dishes beautifully. Here are some delicious ways to serve your homemade coleslaw:

• Classic BBQ Companion: Coleslaw is a must-have alongside BBQ ribs, pulled pork, brisket, and grilled chicken. Its coolness and tanginess cut through the richness of the BBQ and provide a refreshing contrast.
• Perfect for Sandwiches and Burgers: Pile coleslaw high on pulled pork sandwiches, BBQ chicken sandwiches, burgers, and even fish sandwiches for added flavor and texture. It adds a delightful crunch and creaminess to every bite.
• Side Dish for Fried Foods: The creamy coleslaw is a fantastic side dish for fried chicken, fish and chips, and other fried foods. It balances the richness of the fried food and provides a refreshing counterpoint.
• Picnics and Potlucks Essential: Coleslaw is a picnic and potluck staple for a reason. It travels well and is always a crowd-pleaser. Make it ahead of time and transport it in a cooler to keep it chilled.
• Alongside Seafood: Coleslaw pairs wonderfully with grilled or pan-seared fish, shrimp, and crab cakes. Its bright flavors complement the delicate taste of seafood.
• Taco Topping: Get creative and use coleslaw as a topping for fish tacos, shrimp tacos, or even pulled pork tacos. It adds a unique creamy crunch and flavor dimension to your tacos.
• Salad Bar Addition: Include coleslaw in your salad bar for a creamy and crunchy option. It pairs well with other salad components and dressings.
• Light Lunch Option: For a lighter lunch, serve a scoop of coleslaw alongside a grilled chicken breast or a veggie burger.

Additional Tips for the Best Coleslaw

To elevate your coleslaw from good to absolutely amazing, consider these helpful tips and tricks:

1. Use Fresh, Crisp Vegetables: The quality of your vegetables directly impacts the final taste and texture of your coleslaw. Choose fresh, firm heads of cabbage and carrots. Avoid cabbage that is wilted or bruised. Fresh vegetables will provide the best crunch and flavor.
2. Don’t Overdress: Start with the amount of dressing in the recipe and add more sparingly if needed. You want the vegetables to be coated, not drowning in dressing. Overdressing can make the coleslaw soggy and heavy. It’s always better to start with less and add more if necessary.
3. Chill for Flavor Development: Chilling the coleslaw for at least 2 hours is crucial for the flavors to meld and deepen. The longer it chills (up to overnight), the better the flavor will become. Chilling also allows the vegetables to soften slightly and absorb the dressing without becoming soggy.
4. Adjust Sweetness and Tanginess to Taste: Coleslaw is all about balance. Adjust the amount of sugar and vinegar in the dressing to suit your personal preference. If you prefer a sweeter coleslaw, add a bit more sugar. If you like it tangier, add a touch more vinegar. Taste the dressing before mixing it with the vegetables and adjust accordingly.
5. Add Texture and Flavor Boosters: Get creative with add-ins to customize your coleslaw. Consider adding toasted nuts (like pecans or almonds), dried cranberries, shredded apple, or a pinch of red pepper flakes for a kick. Fresh herbs like dill or cilantro can also add a bright, fresh element.

Frequently Asked Questions (FAQ)

Here are some common questions people have about making coleslaw:

Q1: Can I make coleslaw ahead of time?

A: Yes, absolutely! In fact, making coleslaw ahead of time is recommended. It allows the flavors to meld and develop beautifully as it chills in the refrigerator. Coleslaw can be made up to 24 hours in advance. Just be sure to store it in an airtight container in the refrigerator.

Q2: How long does coleslaw last in the refrigerator?

A: Properly stored coleslaw will last for 3-4 days in the refrigerator. However, it is best enjoyed within the first 2-3 days for optimal texture and flavor. After that, the vegetables may start to soften slightly, and the dressing may become a bit watery. Always store coleslaw in an airtight container in the refrigerator.

Q3: Can I use pre-shredded cabbage for coleslaw?

A: Yes, you can use pre-shredded cabbage (coleslaw mix) to save time. However, freshly shredded cabbage will generally have a better texture and flavor. If using pre-shredded cabbage, make sure it is fresh and crisp, not wilted or dry. You may need to pat it dry with paper towels to remove excess moisture.

Q4: Can I make a healthier version of coleslaw?

A: Yes, you can make a healthier coleslaw by using light mayonnaise or Greek yogurt in place of some or all of the full-fat mayonnaise. You can also reduce the amount of sugar or use a sugar substitute like stevia or erythritol. Adding more vegetables like bell peppers or radishes can also increase the nutritional value.

Q5: What if my coleslaw is too watery?

A: If your coleslaw becomes too watery, it could be due to a few reasons. Overmixing can release moisture from the vegetables. Also, if the vegetables were not thoroughly dried after washing, they might release water into the coleslaw. To fix watery coleslaw, you can try draining off some of the excess liquid. You can also add a bit more mayonnaise to thicken it up or add some finely chopped vegetables to absorb some of the moisture. To prevent watery coleslaw, avoid overmixing and ensure your vegetables are well-dried before mixing.

This recipe truly is the best coleslaw. Give it a try, and I’m confident it will become your go-to recipe for every occasion! Enjoy!

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