My Easy Coleslaw Recipe
This easy coleslaw recipe is creamy, crunchy, and balanced with savory and sweet flavors. With less mayo than traditional recipes and a unique spice blend, it’s the only coleslaw you’ll need.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Raw
- Cuisine: American
Ingredients
- 1/2 head green cabbage, enough for 4 cups shredded*
- 1/2 head red cabbage, enough for 4 cups shredded
- 1 carrot, enough for 1 cup shredded
- 1/2 cup mayonnaise (or vegan mayo)
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon dried dill
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- Fresh ground pepper
Instructions
- Shred the cabbage.
- Shred the carrot, using a grater or a handheld julienne shredder.
- Make the coleslaw dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, dill, chili powder, and salt. Keep whisking after the mayo gets lumpy, until the mixture comes to a creamy consistency.
- Mix the cabbage, carrots and coleslaw dressing together and serve immediately, or refrigerate until serving. (The coleslaw is best fresh, but can be stored refrigerated for 3 to 5 days.)
Notes
*Note: this equates to about 20 ounces of vegetables or about 1.5 pounds of bagged coleslaw mix
Storage and make ahead notes: Coleslaw is best enjoyed within a few hours, but it lasts up to 3 to 5 days refrigerated. For advanced prep, you can shred the cabbage and carrots up to 2 days in advance and store them without dressing. The dressing can also be made ahead and refrigerated separately for up to 3 days. Once dressed, the coleslaw will keep refrigerated for 3-5 days, though the texture won’t be as crisp and fresh as it was on day one.
Find it online: https://www.acouplecooks.com/best-coleslaw-recipe/
