Description
Classic Coleslaw is a crunchy, creamy side dish perfect for BBQs and summer gatherings. Its cool, tangy, and slightly sweet flavors balance rich grilled meats, making it a refreshing and easy-to-make addition to your meal. With shredded green and optional red cabbage, grated carrots, and a simple mayonnaise-based dressing, this recipe can be customized and made ahead for convenience and enhanced taste.
Ingredients
Vegetables
- ½ head green cabbage, shredded
- ½ head red cabbage, shredded (optional, for color)
- 2 carrots, grated
Dressing
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey (or sugar for a classic touch)
- Salt and black pepper, to taste
Instructions
- Prep the Vegetables: Shred or thinly slice the green and red cabbages, then grate the carrots. Place all the prepared vegetables into a large bowl for mixing.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until the dressing is smooth and well combined.
- Combine & Toss: Pour the dressing over the shredded vegetables and toss thoroughly until all the cabbage and carrots are evenly coated with the creamy dressing.
- Chill Before Serving: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the coleslaw to chill, enhancing its crisp and refreshing taste.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Adjust the sweetness and acidity by varying the amount of honey or vinegar to taste.
- Red cabbage is optional but adds vibrant color and extra crunch.
- Make ahead and refrigerate for up to 24 hours to improve flavor.
- Serve chilled as a perfect complement to smoky BBQ meats or sandwiches.
