Easy Creamy Coleslaw
- PREP 25min
- TOTAL 25min
Here’s how we make classic coleslaw! The dressing is super simple, but so delicious. We don’t add any sugar to this dressing and love it without. To make this a sweeter coleslaw, add a teaspoon or two of sugar to the dressing before mixing with the cabbage and carrots. When we have it in the kitchen, we love using homemade mayonnaise!
You Will Need
1 medium cabbage, about 2 pounds, outer leaves removed
3 medium carrots, peeled and shredded
½ cup fresh parsley leaves, chopped
1 cup (225 g) mayonnaise, see homemade mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 to 2 teaspoons sugar or honey (optional for a sweeter coleslaw)
Directions
1Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
2Add the shredded carrot and parsley to the cabbage and toss to mix.
3In a medium bowl, stir together the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
4Pour two-thirds of the dressing over the cabbage and carrot, then mix well. If it seems dry, add a little more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage soften.
Adam and Joanne's Tips
- Coleslaw keeps well in the refrigerator for up to 2 days. Past that, the cabbage becomes floppy and less crunchy.
- Make ahead: Shred the veggies a day or two in advance and keep them in a resealable bag in the fridge. Make the dressing up to 2 weeks in advance. Combine the cabbage, carrots, and dressing the night before or the day of serving.
- Store-bought coleslaw mix: You can buy pre-shredded cabbage or coleslaw mix. One large (16-ounce) bag should do the trick.
- Leftover dressing: Use it as a spread for sandwiches, a vegetable dip, served alongside the coleslaw, or with grilled or roasted vegetables, chicken, or meats.
- The nutrition facts provided below are estimates. We have omitted salt and sugar.