Crisp Creamy Cabbage Salad

There's nothing quite like a classic coleslaw to complete a meal. This recipe delivers a perfectly balanced side dish that's crisp, creamy, and tangy all at once. It's the ultimate companion for everything from summer barbecues to hearty sandwiches, bringing a refreshing crunch to any plate. Simple to prepare and always a crowd-pleaser, this is the only coleslaw recipe you'll ever need.

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The beauty of this coleslaw lies in its simplicity. With just a few fresh vegetables and a handful of pantry staples for the dressing, you can create a side dish that tastes like it took hours. It’s a reliable and delicious addition to any gathering.

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

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

This coleslaw can be prepared up to one day in advance, which is perfect for planning parties. Keep it covered in the refrigerator to let the flavors deepen.

Varianten und Anpassungen

For a lighter dressing, replace half of the mayonnaise with Greek yogurt. You can also add extra texture and flavor with sliced green onions, chopped parsley, or even a handful of raisins. To make a vinegar-based slaw, simply omit the mayonnaise and use 60 ml of olive oil with 3 tbsp of vinegar instead.

Serviervorschläge

This coleslaw is best served chilled to maintain its crispness. It's a classic side for barbecue ribs, pulled pork sandwiches, fried chicken, or as a refreshing addition to a picnic spread.

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Enjoy this homemade coleslaw, a simple yet satisfying dish that brings a touch of freshness and crunch to any meal. It's a timeless classic for a reason!

Recipe FAQs

→ How long should coleslaw sit before serving?

Refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly. It can be made up to 1 day in advance and actually tastes better after sitting for a few hours.

→ Can I make a lighter version?

Yes, substitute half of the mayonnaise with Greek yogurt for a lighter version while maintaining creaminess. You can also create a vinegar-based version by replacing the mayonnaise entirely with olive oil and increasing the vinegar.

→ What vegetables work best in coleslaw?

Green cabbage is the traditional base, but you can add red cabbage for color, grated carrots for sweetness, and finely sliced red onion for a mild bite. Some variations include bell peppers, Brussels sprouts, or broccoli stems shredded into the mix.

→ How do I prevent watery coleslaw?

Salt the shredded cabbage lightly and let it sit for 15-20 minutes, then squeeze out excess moisture before adding the dressing. This prevents the dressing from becoming diluted as the cabbage releases water.

→ What can I add for extra flavor?

Fold in sliced green onions, fresh chopped parsley, dill, or celery leaves. A handful of raisins or dried cranberries adds sweetness, while toasted sunflower seeds or chopped nuts provide texture and crunch.

→ Is coleslaw gluten-free?

Traditional coleslaw is naturally gluten-free, but always check your mayonnaise and mustard labels to ensure they are certified gluten-free. Some prepared dressings may contain thickeners or additives with gluten.