If you have ever longed for a coleslaw that strikes the perfect balance between creamy, tangy, and just a little sweet, you have arrived at the right place. The Best Coleslaw Recipe is a timeless classic that brings together crunchy shredded cabbages and carrot, all lovingly tossed in a delightful dressing made with mayonnaise, vinegars, and a hint of spices. This isn’t just any ordinary coleslaw; it’s the kind that instantly elevates any summer barbecue, picnic, or weeknight dinner with its vibrant color, fresh flavor, and satisfying texture. Once you try it, this recipe will become your go-to side dish and a conversation starter at your table.
Ingredients You’ll Need
The magic behind The Best Coleslaw Recipe lies in its simple yet carefully chosen ingredients. Each one plays a vital role: lending crunch, moisture, brightness, or a comforting creamy touch. Here’s what you’ll want to gather before diving into this delightful bowl of goodness.
- Green cabbage (4 cups shredded): Provides a crisp base with a subtle sweetness and fresh crunch that’s essential for that classic coleslaw texture.
- Red cabbage (2 cups shredded): Adds beautiful vibrant color and a slightly earthier flavor that makes the salad visually appealing and tasty.
- Carrot (1 medium-large, shredded): Brings natural sweetness and a lovely bright orange hue that contrasts beautifully with the cabbages.
- Mayonnaise (3/4 cup): The creamy heart of the dressing that wraps all the veggies with richness and smoothness.
- Granulated sugar (1 tablespoon): Balances the tang and enhances the overall flavor with a gentle touch of sweetness.
- Distilled white vinegar (2 tablespoons): Provides acidity to brighten and lift the flavors, keeping the salad refreshingly tangy.
- Apple cider vinegar (1 tablespoon): Adds a mild fruity tartness that deepens the complexity of the dressing.
- Lemon juice (1 tablespoon): Offers a fresh citrus zing that complements the vinegar and keeps the slaw lively.
- Dried onion powder (1/2 teaspoon, optional): Delivers a gentle savory note that enhances the dressing’s flavor without overpowering it.
- Ground paprika (1/8 teaspoon, optional): A subtle smoky or sweet undertone that gives an unexpected depth to the salad.
- Salt (1/2 teaspoon): Essential for seasoning, it helps all the flavors come together.
- Ground black pepper (1/8 teaspoon): Adds a mild heat and sharpness to balance the sweetness and creaminess.
How to Make The Best Coleslaw Recipe
Step 1: Prep the Vegetables
This part is easy but critical. Shred your green and red cabbages finely and peel and shred the carrot coarsely. Combining both cabbages adds a delightful texture and color contrast that makes your coleslaw pop both visually and on the palate. Place all the vegetables together in a large bowl—this will be your colorful canvas.
Step 2: Whisk the Dressing
The real charm of The Best Coleslaw Recipe shines in its dressing. In a medium measuring jug, whisk together mayonnaise, granulated sugar, distilled white vinegar, apple cider vinegar, lemon juice, onion powder, paprika, salt, and pepper until smooth. This perfect blend of creamy, tangy, and slightly sweet notes is what transforms simple cabbage and carrots into a flavor bomb.
Step 3: Combine Veggies and Dressing
Pour your freshly whipped dressing evenly over the shredded vegetables. Using salad tongs or clean hands, toss everything thoroughly, making sure every shred of cabbage and bit of carrot is lovingly coated in that luscious dressing. This ensures each bite bursts with balanced flavor and creaminess.
Step 4: Chill and Enjoy
For best results, cover your coleslaw and refrigerate for at least two hours. This chilling time allows the flavors to meld perfectly and the vegetables to soak in the dressing. Before serving, give it a good toss, check seasoning, and prepare for compliments from everyone around your table.
How to Serve The Best Coleslaw Recipe
Garnishes
Sometimes, a little garnish can add that extra sparkle to your coleslaw presentation. Consider fresh parsley or cilantro finely chopped to sprinkle on top. A light dusting of smoked paprika can also add a subtle smoky aroma and a beautiful pop of color. For extra crunch, toasted sunflower seeds or chopped nuts make great additions that complement the creamy texture wonderfully.
Side Dishes
The Best Coleslaw Recipe pairs beautifully with a variety of dishes. It’s a classic match with grilled or smoked meats like barbecue ribs, pulled pork sandwiches, or grilled chicken. It also works wonders alongside fried chicken, fish tacos, or even as a refreshing counterpoint on a burger. The creamy crispness balances smoky and spicy flavors, making every bite more thrilling.
Creative Ways to Present
Think beyond the bowl and get creative! Serve your coleslaw in individual mason jars for a charming picnic or party look. Or use it as a crunchy topping for loaded baked potatoes or as a fresh bed under fish fillets for a stunning visual and textural contrast. Layer it in wraps or on sliders to add a satisfying crunch and brightness to every bite.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, no worries! Store your coleslaw in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days. The vegetables may soften slightly over time but will still taste fantastic.
Freezing
Freezing coleslaw is generally not recommended because the vegetables release water and lose their crisp texture upon thawing. For the freshest experience, it’s best to prepare and enjoy The Best Coleslaw Recipe fresh or refrigerated.
Reheating
Since coleslaw is a cold salad, reheating is not necessary or advised. Simply give it a good stir from the fridge before serving to refresh the flavors and texture.
FAQs
Can I use just one type of cabbage for this coleslaw?
Absolutely! Using all green cabbage or all red cabbage is perfectly fine. The red cabbage adds extra color and a slightly earthier flavor, but green cabbage alone will still deliver a delicious, crunchy coleslaw.
How can I make this coleslaw vegan?
You can swap the mayonnaise for a vegan mayo and substitute sour cream with a plant-based alternative. Everything else remains the same, and you’ll still enjoy that creamy, tangy flavor without any dairy.
Can I add other vegetables to this recipe?
Definitely! Thinly sliced bell peppers, shredded apple, or thinly sliced red onion are popular additions that add freshness and variety. Just be mindful to balance the flavors so the classic coleslaw taste shines through.
Is it okay to prepare this coleslaw the day before?
Yes, prepping coleslaw a day ahead actually enhances the flavor as the ingredients meld together overnight. Just give it a good stir before serving to redistribute the dressing evenly.
What can I use instead of mayonnaise in the dressing?
If you prefer a lighter dressing, you can experiment with Greek yogurt or a mixture of yogurt and a bit of olive oil. It changes the flavor slightly but keeps it creamy and fresh.
Final Thoughts
There’s something truly comforting and celebratory about whipping up The Best Coleslaw Recipe. Its vibrant colors, creamy dressing, and perfectly crisp veggies make it a standout side dish that everyone can enjoy. Whether it’s for a holiday feast, a casual lunch, or just because, this coleslaw is guaranteed to bring smiles and satisfy cravings. Give it a try and soon it will be your new favorite way to add freshness and flavor to any meal.
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The Best Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This classic coleslaw recipe combines shredded green and red cabbage with fresh carrots, all tossed in a creamy, tangy dressing made from mayonnaise, vinegar, and a touch of sugar. It’s a refreshing and crunchy side dish perfect for barbecues, picnics, or as a complement to your favorite sandwiches and grilled dishes.
Ingredients
Vegetables
- 4 cups shredded green cabbage (about 1/2 medium cabbage head)
- 2 cups shredded red cabbage (about 1/4 medium cabbage head)
- 1 medium-large carrot, peeled, trimmed, and coarsely shredded (about 1 cup)
Dressing
- 3/4 cup mayonnaise (OR 1/2 cup mayo and 1/4 cup sour cream)
- 1 tablespoon granulated sugar (more or less to taste)
- 2 tablespoons distilled white vinegar (or less to taste)
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon dried onion powder (optional)
- 1/8 teaspoon ground paprika (smoked or regular, optional)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Prep vegetables: Place shredded green cabbage, red cabbage, and shredded carrot in a large mixing bowl. Set aside so you can prepare the dressing.
- Make dressing: In a medium measuring jug, whisk together mayonnaise (or the mayo and sour cream combination), granulated sugar, distilled white vinegar, apple cider vinegar, lemon juice, dried onion powder (if using), paprika (if using), salt, and ground black pepper until the mixture is smooth and well combined.
- Combine: Pour the dressing evenly over the shredded vegetables. Use salad tongs or clean hands to thoroughly toss the mixture, ensuring all the vegetables are evenly coated with the dressing.
- Chill and serve: Cover the bowl and refrigerate the coleslaw for at least 2 hours to allow the flavors to meld and the cabbage to soften slightly. Before serving, remove from fridge, toss again to redistribute dressing, adjust seasoning if needed, and serve chilled.
Notes
- For a lighter version, substitute mayonnaise with low-fat yogurt or use all sour cream.
- You can adjust the amount of sugar and vinegar to taste for sweeter or tangier coleslaw.
- Dried onion powder and paprika are optional but add a nice depth of flavor.
- Coleslaw can be prepared a day ahead for better flavor but may release some liquid; drain excess before serving if necessary.
- Use fresh, crisp cabbage and carrots for best texture.
