Classic Coleslaw Recipe

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Why You’ll Love This Coleslaw Recipe

• Quick & Easy: This coleslaw recipe comes together in less than 15 minutes using basic ingredients you probably already have on hand.
• Make-Ahead Friendly: Coleslaw tastes even better after it’s had some time to chill, so it’s a great option for meal prep or gatherings.
• Crunchy & Refreshing: The crisp cabbage and carrots provide a satisfying crunch, while the creamy, tangy dressing adds a burst of flavor.
• Versatile Side Dish: This coleslaw pairs perfectly with BBQ, burgers, sandwiches, and more, making it a staple for summer cookouts or any casual meal.

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Key Ingredients for Classic Coleslaw

1. Cabbage

• Green cabbage forms the base of the coleslaw, offering a crunchy texture and mild flavor. You can use a mix of green and red cabbage for a pop of color.

2. Carrots

• Shredded carrots add color, sweetness, and extra crunch to the slaw.

3. Mayonnaise

• Mayonnaise creates the creamy base for the dressing, giving the coleslaw its signature richness.

4. Vinegar

• White vinegar or apple cider vinegar adds tanginess to the dressing, balancing out the richness of the mayo.

5. Sugar

• A small amount of sugar enhances the sweetness of the carrots and balances the tang of the vinegar.

6. Mustard

• Dijon or yellow mustard adds a touch of sharpness and depth to the dressing.

7. Celery Seed

• Celery seed is optional, but it adds a nice earthy flavor that complements the cabbage.

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How to Make Classic Coleslaw

Step 1: Shred the Vegetables

• In a large mixing bowl, combine 6 cups of shredded green cabbage (or a mix of green and red cabbage) and 1 cup of shredded carrots. You can use a food processor, box grater, or a sharp knife to shred the vegetables.

Step 2: Make the Dressing

• In a small bowl, whisk together 1/2 cup of mayonnaise, 2 tablespoons of white vinegar, 1 tablespoon of granulated sugar, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of celery seed (optional). Taste and adjust seasoning as needed.

Step 3: Toss the Coleslaw

• Pour the dressing over the shredded cabbage and carrots. Toss everything together until the vegetables are evenly coated in the dressing.

Step 4: Chill & Serve

• Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!

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Tips for Making the Best Coleslaw

1. Chill the Coleslaw

• For the best flavor, refrigerate the coleslaw for at least 30 minutes before serving. This allows the cabbage to soften slightly and the flavors to develop.

2. Shred the Cabbage Thinly

• For a more delicate texture, make sure to slice or shred the cabbage as thinly as possible. A food processor or mandoline works well for this.

3. Adjust the Sweetness

• Depending on your preference, you can adjust the amount of sugar in the dressing. Add more or less sugar to taste.

4. Make It Healthier

• For a lighter version, you can replace some or all of the mayonnaise with Greek yogurt or light mayo.

5. Add Extra Crunch

• For added crunch, toss in some thinly sliced radishes, bell peppers, or even chopped apples.

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Recipe Variations

1. Creamy Coleslaw with Sour Cream

• Replace half of the mayonnaise with sour cream for a tangier, richer dressing.

2. Vinegar-Based Coleslaw

• Skip the mayonnaise and make a vinegar-based coleslaw by increasing the amount of vinegar and adding olive oil for a lighter, tangier slaw.

3. Spicy Coleslaw

• Add a teaspoon of hot sauce or a pinch of cayenne pepper to the dressing for a spicy kick.

4. Coleslaw with Red Cabbage

• Use a combination of green and red cabbage to add extra color and crunch to your coleslaw.

5. Apple Coleslaw

• Add thinly sliced apples to the coleslaw for a sweet and crunchy variation. It pairs perfectly with pork dishes!

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FAQs: Classic Coleslaw

1. Can I Make Coleslaw Ahead of Time?

• Yes! Coleslaw can be made a day in advance. In fact, it tastes even better after the flavors have had time to meld. Just be sure to toss it again before serving.

2. How Long Does Coleslaw Last in the Fridge?

• Coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. The cabbage will soften slightly, but it will still taste great.

3. Can I Use Bagged Coleslaw Mix?

• Absolutely! A bagged coleslaw mix is a convenient time-saver. Just add your homemade dressing and toss.

4. Can I Make Coleslaw Without Mayo?

• Yes! For a lighter option, you can make a vinegar-based coleslaw by using more vinegar, a little olive oil, and a touch of mustard for flavor.

5. What Can I Serve with Coleslaw?

• Coleslaw is a perfect side dish for BBQ, pulled pork, fried chicken, burgers, sandwiches, or grilled meats. It’s also great on fish tacos or as a topping for hot dogs

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