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This refreshing coleslaw brings a crisp bite with a creamy dressing that blends sweet apple cider vinegar and a pinch of sugar. It’s a crunchy mix of shredded cabbage and carrots that livens up any plate.
I brought this coleslaw to a family get-together and couldn’t believe how fast it vanished. Now it’s my favorite for casual dinners and BBQs alike.
What You’ll Need
- Carrots shredded: bright orange and sweet, choose organic if you can for extra crunch
- Mayonnaise: the creamy base of the dressing, best with full-fat for richer taste
- Red onion thinly sliced: adds a sharp flavor that cuts through creaminess, pick firm ones without soft spots
- Celery seed: optional but adds earthy depth to the classic flavor
- Salt and black pepper: essential to bring out all the flavors
- Shredded cabbage: green and purple mix gives color and crunch; make sure it’s fresh and firm without wilted leaves
- Dijon mustard: a mild spicy kick that helps blend the dressing
- Honey or sugar: balances the tang with gentle sweetness, raw honey adds extra flavor
- Apple cider vinegar: bright and zesty, raw unfiltered is best for a deeper taste
- Fresh parsley chopped: optional but adds a fresh herb note and color pop
Step-by-Step Instructions
- Mix Your Veggies:
- In a bowl, toss together the cabbage, carrots, red onion, and fresh parsley if you’re using it. Doing this while raw keeps everything nice and crisp.
- Whip Up Dressing:
- In a different bowl, blend the mayo, apple cider vinegar, honey or sugar, Dijon mustard, and celery seed until smooth and creamy. This will coat the veggies perfectly.
- Combine Everything:
- Pour the dressing over the veggie mix. Gently toss so every bit is covered in that tangy creamy goodness.
- Season and Chill:
- Add salt and freshly ground pepper to your liking. Cover and pop it in the fridge for half an hour or more so the flavors get cozy and the cabbage softens just a bit.
- Last Toss Before Serving:
- Give it a gentle stir before serving and tweak seasoning if you think it needs it.
I always toss celery seed into my dressing because it adds a subtle depth that makes it more interesting. This coleslaw feels like summer backyard cookouts filled with laughs and tasty bites shared under sunshine.
Storage Advice
Keep leftovers sealed tight in the fridge. It stays good up to three days but tastes crispest within the first day. Stir it up before digging in again.
Switch Things Up
You can swap red onion with sliced green onions or chives if you want a gentler onion flavor.
Great With These
Enjoy this classic crowd-pleaser anytime you want a fresh creamy crunch everyone will love.
Frequently Asked Cooking Questions
- → Which cabbage should I pick?
Go for green cabbage for the classic crunch, or mix in purple cabbage for color and a bit of earth flavor.
- → Can this be made ahead?
Yep, letting it chill for at least half an hour helps the flavors come together and keeps the texture nice.
- → How do I change the sweetness in the dressing?
You can add more or less honey or sugar depending on how sweet you like it.
- → Do I have to add celery seed?
It’s not required, but celery seed adds a subtle spicy, aromatic touch that works well with the tangy dressing.
- → What keeps the coleslaw crunchy?
Use crisp fresh veggies, chill it just before serving, and don’t mix it too much to keep the crunch.