Description
A cool and crunchy homemade creamy coleslaw with a tangy-sweet dressing, fresh cabbage, carrots, and that classic celery seed flavor that makes it perfect for cookouts, BBQ, tacos, and summer sides.
Ingredients
Scale
- For the coleslaw dressing:
- 3/4 cup mayonnaise, slightly scant
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 3/4 teaspoon celery seeds
- 1/4 teaspoon sea salt
- Freshly ground black pepper
- For the slaw:
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, julienned or shredded
- 1 cup thinly sliced red onion
Instructions
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seeds, sea salt, and a few grinds of black pepper.
- Taste the dressing and adjust if needed so it is a little tangy and a little sweet.
- Shred the green cabbage and red cabbage using a sharp knife or mandoline.
- Julienne or grate the carrots on the large holes of a box grater.
- Slice the red onion as thinly as possible.
- Add the green cabbage, red cabbage, carrots, and red onion to a large bowl.
- Pour the creamy dressing over the vegetables.
- Toss well until every piece is evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
- Serve chilled with BBQ, grilled chicken, hot dogs, tacos, or pulled pork.
Notes
For the best texture, shred the cabbage thin and do not skip the resting time. If making ahead, keep the dressing and vegetables separate, then toss together a couple of hours before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 6g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg