Creamy Coleslaw
A classic side dish with crisp cabbage, shredded carrots, and a tangy-sweet creamy dressing. Perfect for picnics, BBQs, sandwiches, or as a refreshing side to any meal, this coleslaw is easy to make and endlessly versatile.
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Equipment
- Large mixing bowl
- Medium bowl for dressing
- Whisk or fork
- Knife and cutting board or food processor for shredding
- Measuring cups and spoons
- Refrigerator-safe container
Ingredients
- 4 cups green cabbage finely shredded
- 1 cup purple cabbage finely shredded (optional for color)
- 1 cup carrots shredded
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 –2 tbsp honey or sugar adjust to taste
- 1/4 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1 –2 tbsp milk or buttermilk optional, for creamier texture
Instructions
- Prepare Vegetables:
- In a large bowl, combine shredded green cabbage, purple cabbage (if using), and carrots.
- Make Dressing:
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth. If desired, add milk or buttermilk for a creamier consistency.
- Combine:
- Pour dressing over shredded vegetables. Toss well until evenly coated.
- Chill:
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve:
- Serve chilled as a side dish for BBQs, sandwiches, or as a topping for tacos and burgers.
Servings: 8 servings