Seriously Good Homemade Coleslaw Recipe
With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. For our tastes, the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar to the dressing before mixing with the cabbage and carrot. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger.
With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. For our tastes, the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar to the dressing before mixing with the cabbage and carrot. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger.
- 1 medium cabbage (about 2 pounds) outer leaves removed
- 3 medium carrots peeled and shredded
- 1/2 cup loosely packed fresh parsley leaves coarsely chopped
- 1 cup (170 grams) mayonnaise try our homemade mayonnaise recipe
- 2 tablespoons apple cider vinegar or more to taste
- 2 tablespoons dijon mustard or coarse ground mustard
- 1 teaspoon celery seeds
- 1/2 teaspoon kosher salt or more to taste
- 1/4 teaspoon fresh ground black pepper or more to taste
- Carbohydrate 1.83584 g
- Cholesterol 0 mg
- Fat 0.09446 g
- Fiber 0.53599999165535 g
- Protein 0.20633 g
- Saturated Fat 0.011151 g
- Serving Size 1 1 Serving (18g)
- Sodium 12.947 mg
- Sugar 1.29984000834465 g
- Trans Fat 0.020036 g
- Calories 8 calories
Step-by-step
- Quarter the cabbage through the core, and then cut out the core.
- Cut each quarter crosswise in half and finely shred.
- Place the shredded cabbage in a very large bowl (you will have a 6 to 8 cups).
- Add the shredded carrot and parsley to the cabbage and toss to mix.
- In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together.
- Taste for acidity and seasoning then adjust as desired.
- Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
- If the coleslaw seems dry, add a little more of the dressing.
- Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
My Secret to the Freshest, Brightest Coleslaw
As a busy working mom, time is my most precious commodity. Finding quick and easy recipes that still deliver on flavor is a constant quest. This coleslaw recipe? It's a winner! It's not just a side dish; it's a flavor explosion that elevates any meal. The secret? It's all in the balance of fresh, vibrant ingredients and a tangy dressing that's anything but boring. Forget the sugary, overly creamy coleslaws of the past. This recipe is all about a clean, bright, and refreshing taste that complements a variety of dishes.
I've tried countless coleslaw recipes over the years, from family favorites passed down through generations to trendy restaurant versions. But this one stands apart. The acidity from the apple cider vinegar and Dijon mustard is perfectly balanced, creating a lively flavor that cuts through richness and adds a delightful zing. And the best part? I skip the sugar entirely! The natural sweetness of the cabbage and carrots is more than enough. If you have a serious sweet tooth, feel free to add a teaspoon or two, but trust me, you might find that you don't need it.
This coleslaw is unbelievably versatile. It's the perfect topping for grilled chicken sandwiches, adding a refreshing crunch and tangy bite. I love serving it alongside BBQ ribs, the coleslaw's bright acidity cutting through the richness of the meat. It’s also fantastic with pulled pork sliders, or even atop a simple hot dog or hamburger for an unexpected twist. The possibilities are endless! This recipe is my go-to side dish for barbecues, picnics, potlucks - you name it. The simple preparation makes it a breeze to whip up on even the busiest of days, and the flavors are so impressive, everyone will be asking for the recipe.
Beyond its culinary versatility, this coleslaw is also refreshingly simple. There's no need for complicated techniques or hard-to-find ingredients. Just fresh cabbage, carrots, parsley, a few pantry staples, and a bit of elbow grease. The preparation itself is a satisfying little task, the rhythmic chopping and mixing a welcome break from the day's demands. And watching the ingredients come together to create this vibrant, flavorful side dish is always rewarding.
So, next time you're looking for a side dish that's both impressive and effortless, give this coleslaw a try. It's the perfect blend of simple preparation and complex flavor. It's the kind of recipe that makes you feel good – about the food, and about the time you spent making it. It's a testament to the fact that sometimes, the most satisfying meals are the simplest ones. And that's a lesson worth savoring.
Pro-Tip: For an extra layer of flavor, try using different types of cabbage. Red cabbage adds a beautiful color and a slightly peppery bite. And if you're feeling adventurous, experiment with different mustards – a honey mustard would add a touch of sweetness, while a whole grain mustard would provide a more robust flavor.
