Description
Crisp, creamy, tangy, and sweet—this homemade coleslaw is the perfect side for BBQ, burgers, fish tacos, or just eating straight from the bowl. Ready in about 40 minutes, with only 10 minutes of hands-on prep!
Ingredients
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4 cups shredded green cabbage
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1 cup shredded purple cabbage (optional, for color)
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1 cup shredded carrots
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½ cup mayonnaise (or half mayo + half Greek yogurt for lighter version)
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1 tbsp apple cider vinegar
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1 tsp Dijon mustard (optional, for depth)
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1 tsp sugar or honey
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Salt & black pepper, to taste
Optional Twists:
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Apple & Poppy Seed: Add 1 julienned apple + 1 tbsp poppy seeds
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Spicy Sriracha Lime: 1 tbsp sriracha + juice & zest of 1 lime + cilantro garnish
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Vegan: Use vegan mayo + maple syrup instead of sugar
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Broccoli Slaw: Swap cabbage with broccoli slaw mix
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Creamy Buttermilk Herb: Replace half mayo with buttermilk + ¼ cup fresh herbs (dill, parsley, chives)
Instructions
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Shred Veggies:
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Combine green cabbage, purple cabbage, and carrots in a large bowl.
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Make Dressing:
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Whisk together mayo, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth. Taste and adjust.
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Toss Slaw:
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Pour dressing over veggies and toss until every strand is coated. Hands or tongs work great.
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Taste & Adjust:
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Add extra salt, pepper, or vinegar if needed.
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Chill:
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Cover and refrigerate at least 30 minutes (up to 2 hours for best flavor). Toss once more before serving.
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Notes
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Avoid soggy slaw: Pat veggies dry; dress just before chilling.
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Make ahead: Prep veggies and dressing separately; combine 1 hour before serving.
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Texture preference: Softer slaw on day 2 is great for sandwiches.