Description
This creamy, tangy, and crunchy homemade coleslaw is a must-have side dish for BBQs, sandwiches, fried chicken, and beyond. Made with fresh green cabbage, shredded carrots, and a perfectly balanced dressing, it’s the ultimate make-ahead recipe that gets better as it sits. Whether you’re tossing it into a pulled pork sandwich or serving it alongside grilled meats, this coleslaw adds coolness, crunch, and a refreshing contrast to rich or spicy foods. Plus, it’s gluten-free and easy to adapt with healthier substitutions. Once you try it homemade, you’ll never go back to the store-bought version again!
Ingredients
- 6 cups shredded green cabbage (about 1 small head)
- 1 cup shredded carrots (2 medium carrots)
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar (or honey)
- 1/2 teaspoon celery seed (optional)
- Salt and pepper to taste
Instructions
- Shred cabbage and carrots and place in a large mixing bowl.
- In a smaller bowl, whisk together mayo, vinegar, mustard, sugar, and celery seed.
- Pour dressing over cabbage mixture and toss to coat evenly.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving for best flavor.
Notes
- For a lighter version, swap half the mayo with Greek yogurt.
- If you want extra crunch, salt and rinse cabbage before dressing.
- Add a touch of lemon juice for extra brightness.
- Customize with red cabbage, scallions, or fresh herbs for variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American