Coleslaw Recipe
A rich and creamy coleslaw, perfect as a refreshing side dish or a crunchy addition to sandwiches. This make-ahead favorite is an excellent companion for barbecues and communal gatherings, enhancing any spread with its tangy, well-balanced flavor.
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Servings: 6
Ingredients
- 1 cup shredded carrot
- ½ teaspoon celery seed
- ½ tablespoon apple cider vinegar
- 2 teaspoons granulated sugar
- Salt and black pepper to taste
- 4 cups finely sliced green cabbage
- 1 tablespoon white vinegar
- ½ cup mayonnaise
- 1 cup finely sliced purple cabbage
Dressing (Alternative – Vinaigrette Option):
- 3 tablespoons apple cider vinegar
- 4 tablespoons canola oil
- 3 tablespoons white sugar
- ½ teaspoon Dijon mustard
- ¼ teaspoon celery seeds
- Salt and pepper to taste
Instructions
- Whisk together mayonnaise, white vinegar, apple cider vinegar, granulated sugar, celery seed, and seasoning in a mixing bowl until smooth and well-combined. Add the green and purple cabbage along with the shredded carrot into the bowl and toss thoroughly to coat with the dressing. Cover and refrigerate for a minimum of one hour to allow the flavors to meld.
Notes
A prepackaged coleslaw mix may be substituted for the fresh cabbage and carrot. Celery seed plays a crucial role in developing the full flavor of this recipe—do not omit it. The dish benefits significantly from resting, as chilling not only deepens the flavor but also softens the texture of the slaw.