Coleslaw Recipe
A cool, creamy, crunchy bowl of coleslaw is one of the easiest and most refreshing sides you can make. This version uses everyday ingredients and comes together in minutes, with the perfect balance of sweetness, tang, and creaminess. It pairs well with fried chicken, grilled meats, sandwiches, or any comfort meal where a crisp and refreshing bite is needed.
Ingredients
For the vegetables
4 cups finely shredded green cabbage
1 cup shredded carrots
2 tablespoons finely minced onion (optional)
For the dressing
1 cup mayonnaise
2 tablespoons white vinegar
2 tablespoons lemon juice
3 tablespoons sugar
1 tablespoon Dijon mustard (optional)
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
Instructions
Prepare the vegetables by shredding the cabbage very finely. A sharp knife or food processor works well for getting very small pieces, which helps the coleslaw absorb the dressing evenly. Add the shredded carrots and minced onion to a large mixing bowl.
Make the dressing in a separate bowl by whisking together the mayonnaise, vinegar, lemon juice, sugar, mustard, salt, and pepper until the mixture is completely smooth. Taste the dressing and adjust the sweetness or tanginess to your preference.
Combine the dressing with the vegetables and toss until everything is well coated. The mixture will look thick at first but will soften as it chills.
Cover the bowl and refrigerate for at least one hour. This step allows the cabbage to soften slightly while the flavors blend. The longer it rests, the better it tastes. Overnight chilling gives the best result.
Before serving, give the coleslaw a gentle stir and check the seasoning. Add a pinch of salt, pepper, or a splash of vinegar if needed.
Serving Suggestions
Coleslaw is perfect with grilled chicken, barbecue, fried seafood, sandwiches, sliders, or even as a topping for tacos. It keeps well in the refrigerator for up to two days, making it great for meal prep or gatherings.