Crispy & Creamy Easy Coleslaw Recipe
A perfectly balanced, crispy, and creamy coleslaw that comes together in just 10 minutes. The ultimate foolproof side dish for any meal!
Equipment
- Large Mixing Bowl
- Chef's Knife or Mandoline
- Box Grater
- Whisk
Ingredients
Coleslaw Vegetables
- 4 cups green cabbage finely shredded
- 2 cups red cabbage finely shredded
- 1 cup carrots grated
Creamy Dressing
- 3/4 cup high-quality mayonnaise full-fat preferred
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar or honey
- 1/2 teaspoon celery seeds
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly cracked
Instructions
- Phase 1: Prep Work
Remove the tough outer leaves of your cabbage. Quarter it, cut out the core, and slice into very thin ribbons using a chef's knife or mandoline. Grate the carrots on the large holes of a box grater. - Phase 2: Whisking the Dressing
In a large serving bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seeds, kosher salt, and black pepper. Whisk vigorously until the sugar is completely dissolved and the dressing is glossy and smooth. - Phase 3: Finishing Touches
Add the shredded green cabbage, red cabbage, and carrots directly into the bowl with the dressing. Toss thoroughly using tongs until every vegetable strand is lightly coated. Cover tightly with plastic wrap and let rest in the refrigerator for at least 30 minutes before serving to let flavors meld.
Notes
Chef's Tip for Extra Crunch: To avoid watery slaw, toss your shredded cabbage with a teaspoon of kosher salt in a colander and let it sit for 20 minutes. Squeeze out the excess water before mixing it with the dressing.
Storage: Store in an airtight container in the refrigerator for up to 3-4 days. Do not freeze.