This simple, classic coleslaw recipe is a staple meal. Similarly, this is one of the basic recipes that everyone should put in their back pocket. Another way to think of coleslaw is simply as a creamy cabbage salad. It’s crispy yet velvety at the same time. Plus, it’s easy and inexpensive to make.
To me, coleslaw feels like the aspect you chose along with the barbecue. It feels like a salad you bring to a summer picnic, but honestly, it’s always great. I personally love the coleslaw along with the barbecue chicken or pulled pork sandwich. I’m even known to add coleslaw to sandwiches.
Related: Next try the potato salad recipe or macaroni salad.
material
- cabbage
- Carrots
- parsley
- Mayo
- Apple Cider Vinegar
- Dijon Mustard
- Granular white sugar
- Salt and pepper
How to make coleslaw
Shred the cabbage into small pieces. Finely chop or shred the carrots (the box grater is great). Chop the parsley. Add all of this to a large mixing bowl.
In a small bowl, mix mayonnaise, ACV, Dijon, sugar, a little salt and pepper together to make a dressing.
Pour the dressing over the vegetables and toss until everything is combined well and all pieces are coated with the dressing. Add salt and pepper if necessary.
Tips and notes
- I think Coleslaw is perfect when made for a few hours (2-4) before serving. I like when the dressing is spent a little time with fresh vegetables. If you do this, cover and refrigerate until ready to serve.
- You can replace sugar with honey
- Other additions you can try: fresher herbs like dill or coriander, or more spices like cayenne, turmeric, cumin.
- I like the coleslaw went a few hours ahead, but I say I prefer to eat it within 24 hours of being made. Store in airtight containers in the fridge for a long time, but they also tend to suffer mushy overtime.
More Salad and Side Dish Recipes
Get a free recipe guide Most popular The usual recipe!
Free Popular Recipe Guide
The best 25 recipes ever!
printing
Get the recipe
A creamy salad made with cabbage, carrots and parsley.
Instructions
-
Shred the cabbage into small pieces. Finely chop or shred the carrots (the box grater is great). Chop the parsley.
-
Add all of this to a large mixing bowl.
-
In a small bowl, mix mayonnaise, ACV, Dijon, sugar, a little salt and pepper together to make a dressing.
-
Pour the dressing over the vegetables and toss until everything is combined well and all pieces are coated with the dressing.
-
Add salt and pepper if necessary.
Note
- I think Coleslaw is perfect when made for a few hours (2-4) before serving. I like when the dressing is spent a little time with fresh vegetables. If you do this, cover and refrigerate until ready to serve.
- You can replace sugar with honey
- Other additions you can try: fresher herbs like dill or coriander, or more spices like cayenne, turmeric, cumin.
- I like the coleslaw went a few hours ahead, but I say I prefer to eat it within 24 hours of being made. Store in airtight containers in the fridge for a long time, but they also tend to suffer mushy overtime.
nutrition
Nutrition Facts
coleslaw
Amount per serving
% Daily Value*
*Percent daily value is based on the 2000 calorie diet.
Notice: Nutrition is automatically calculated using spoon culler for your convenience. If relevant, we recommend using your own nutritional calculations.
Source: A Beautiful Mess – abeautifulmess.com
