|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 2g||8%|
|Total Sugars 6g|
|Vitamin C 45mg||225%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic coleslaw is the perfect salad for a cookout, picnic, or potluck, and it is super easy to fix. The simple, basic dressing is what makes it the salad that everyone raves about. This recipe will give you the perfect balance of creamy, tangy, sweet, and crunchy. It's easy to customize, too. Experiment with the amount of sugar, starting with a small amount and adding more to suit your taste. For some color, add a shredded carrot or use a combination of green and purple cabbage. Fresh parsley and celery seeds are excellent in coleslaw as well. If you like onion flavor, add a dash of onion powder or some thinly sliced or finely chopped red onion to the mixture.
Coleslaw isn't just for cookouts and summer meals—it is a fabulous topping for hot dogs, burgers, and sandwiches. A pulled pork sandwich wouldn't be the same without a generous heap of coleslaw. The tanginess of the coleslaw marries well with fried fish and fried chicken, and it is a great addition to a bean dinner. Overall, coleslaw is a fantastic way to add pizzazz to just about any meal.
"This recipe is just the classic, all-American coleslaw to supplement your summer BBQ or cookout. I love that you can customize it as you see fit with different vegetables for some flavor and color combos. The recipe can also be modified to be made vegan or sugar-free." —Tracy Wilk
8 cups shredded cabbage
3/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons granulated sugar, or to taste
1 scant teaspoon celery seeds
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Put the shredded cabbage in a large serving bowl.
In a small bowl, whisk the mayonnaise with apple cider vinegar and sugar. Add celery seeds, if desired, and then add salt and pepper to taste.
Add the dressing mixture to the cabbage and toss to coat.
Refrigerate the coleslaw until serving time.
To shred cabbage easily, remove the outer leaves and stand it, core side down, on a cutting board. Slice the cabbage into quarters and cut the core out of each wedge. Thinly slice the cabbage crosswise with a knife, or use a mandolin, which can be set for thick or thin shreds. A box grater is a good choice if you want finer, smaller shreds.
Once you have mastered basic coleslaw, you can change it up to suit your taste and purposes. Try these variations, singly or in combination.
- Add one medium carrot, shredded.
- Add one red pepper, thinly sliced.
- Add 1/4 cup crumbled bacon.
- Substitute purple cabbage for some of the green cabbage.
- Combine red and white cabbages with apples and make the Everything Slaw.
- Cut the regular salt in half and substitute 1/2 teaspoon celery salt.
- Add extra tanginess with about 1 1/2 teaspoons of Dijon mustard.
- For onion flavor without raw onions, add about 1/2 teaspoon of onion powder.
- Replace about 1/4 cup of the mayonnaise with sour cream for extra creamy coleslaw.
- Cut back on the sugar, or if you like a KFC-style sweet slaw, add a bit more.
- Replace the granulated sugar with a liquid sweetener or an equivalent amount of your favorite keto sweetener.
- Replace 1 tablespoon of the vinegar with fresh lemon juice for subtle lemony flavor.
How to Store
Refrigerate leftover coleslaw in a covered container for up to 3 days.
Note: Do not leave coleslaw out at room temperature for more than 2 hours. If the ambient temperature is above 90 F, refrigerate the coleslaw within 1 hour.
What does coleslaw mean?
The term coleslaw comes from the Dutch term koolsla, which means "cabbage salad." It may also be called cole slaw (2 words) or shortened to "slaw."
How do you keep the coleslaw crunchy?
Cabbage will weep and create extra moisture over time. For crunchier slaw with less weeping, put the shredded cabbage in a large colander and toss it with 1 tablespoon of salt. Let the cabbage drain for about an hour, then rinse it with cold water to wash away the excess salt. Transfer the cabbage to a bowl and prepare the coleslaw as directed.