Creamy Tangy Coleslaw

There's something wonderfully satisfying about a bowl of freshly made coleslaw. This classic American side dish brings together the crisp crunch of shredded cabbage and sweet carrot ribbons, all dressed in a creamy, tangy coating that perfectly balances richness with brightness. Whether you're firing up the grill for a summer barbecue, packing a picnic basket, or simply looking for the ideal companion to your favorite sandwich, this coleslaw delivers every time.

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The secret to exceptional coleslaw lies in the harmony between fresh vegetables and a well-crafted dressing. The apple cider vinegar cuts through the richness of the mayonnaise, while a touch of Dijon mustard adds depth and complexity. A hint of celery seed brings that nostalgic, deli-style flavor that makes this coleslaw truly memorable.

Ingredients

• Vegetables:
• 1 small green cabbage (about 700 g), finely shredded
• 2 medium carrots, peeled and grated
• 1 small red onion, finely sliced (optional)
• Dressing:
• 120 ml mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp sugar
• 1/2 tsp celery seed (optional)
• Salt and freshly ground black pepper, to taste

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Instructions

Step 1

In a large mixing bowl, combine the shredded cabbage, grated carrots, and red onion (if using).

Step 2

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth.

Step 3

Pour the dressing over the vegetables. Toss well to evenly coat.

Step 4

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Step 5

Before serving, toss again and adjust seasoning as needed.

Zusatztipps für die Zubereitung

For the finest shred, use a sharp chef's knife or a mandoline slicer to cut the cabbage into thin, uniform strips. This ensures every bite has the perfect texture. Grate the carrots on the large holes of a box grater for ribbons that add both color and sweetness. Allow the coleslaw to rest in the refrigerator for at least 30 minutes before serving—this resting time allows the vegetables to soften slightly and absorb the delicious dressing.

Varianten und Anpassungen

For a lighter version, substitute half the mayonnaise with Greek yogurt to reduce calories while maintaining creaminess. If you prefer a vinegar-based coleslaw, replace the mayonnaise entirely with 60 ml olive oil and increase the vinegar to 3 tablespoons. Add sliced green onions, chopped fresh parsley, or a handful of raisins for extra flavor and visual appeal.

Serviervorschläge

This coleslaw is the perfect accompaniment to smoky barbecue ribs, pulled pork sandwiches, fried chicken, or grilled burgers. Serve it chilled in a large bowl for family-style gatherings, or portion it into individual cups for picnics and outdoor events. It also makes an excellent topping for fish tacos or a refreshing side for any grilled meat.

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With its satisfying crunch, creamy dressing, and perfect balance of flavors, this homemade coleslaw elevates any meal from ordinary to extraordinary. Once you taste the difference fresh ingredients and a carefully crafted dressing make, you'll never reach for store-bought again. This simple side dish proves that sometimes the classics truly are the best.

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Recipe Questions

→ How long should coleslaw chill before serving?

Refrigerate for at least 30 minutes to allow flavors to meld. This resting period lets the vegetables absorb the dressing while maintaining their crunch. For even better flavor development, prepare it a few hours ahead or overnight.

→ Can I make this ahead of time?

Yes, prepare up to 1 day in advance. Store covered in the refrigerator. The cabbage stays crisp and the dressing continues to enhance the flavor. Toss again before serving and adjust seasoning if needed.

→ How do I make a lighter version?

Substitute half the mayonnaise with plain Greek yogurt. This reduces calories while maintaining creaminess and tang. The texture remains similar, and the yogurt adds extra protein and probiotics.

→ What vegetables work best in coleslaw?

Green cabbage is traditional, but adding red cabbage creates color contrast. Grated carrots add sweetness and color. Red onion provides a sharp bite, while sliced green onions contribute mild flavor and visual appeal.

→ Can I make this without mayonnaise?

For a vinegar-based version, replace mayonnaise with 60 ml olive oil and increase vinegar to 3 tablespoons. This creates a lighter, sharper dressing that lets the vegetable flavors shine through more prominently.

→ What tools are essential for preparation?

A sharp chef's knife or mandoline ensures even, thin shreds of cabbage. A large mixing bowl accommodates tossing, while a whisk helps emulsify the dressing. A vegetable peeler prepares the carrots quickly and efficiently.