🥬 Creamy Coleslaw
🕒 Prep Time
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10–15 minutes
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Chill time (optional but best): 30 minutes
🍽 Servings
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6–8 servings
🧾 Ingredients
Coleslaw Base
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6 cups shredded green cabbage
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1 cup shredded purple cabbage (optional)
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1 cup shredded carrots
Creamy Dressing
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¾ cup mayonnaise
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2 tbsp apple cider vinegar (or white vinegar)
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2 tbsp sugar (or honey)
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1 tbsp Dijon or yellow mustard
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½ tsp celery seed (optional but classic)
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½ tsp salt
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¼ tsp black pepper
👩🍳 Instructions
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Prepare vegetables
In a large bowl, combine green cabbage, purple cabbage, and carrots. -
Make dressing
In a separate bowl, whisk together mayonnaise, vinegar, sugar, mustard, celery seed, salt, and pepper until smooth. -
Combine
Pour dressing over the cabbage mixture and toss until evenly coated. -
Chill & serve
Cover and refrigerate for at least 30 minutes for best flavor. Stir before serving.
❓ Q & A
Q: How do I keep coleslaw from getting watery?
A: Lightly salt the cabbage and let it sit for 10 minutes, then drain excess liquid before adding dressing.
Q: Can I make it lighter?
A: Yes! Replace half the mayo with:
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Greek yogurt
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Sour cream
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Light mayo
Q: Can I make it sweet or tangy?
A:
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Sweeter: Add 1–2 more tablespoons sugar or honey
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Tangier: Add extra vinegar or a squeeze of lemon juice
Q: How long does creamy coleslaw last?
A: Stored airtight in the fridge, it lasts 3–4 days.
Q: Can I make it dairy-free?
A: Yes—use a dairy-free mayonnaise.
Q: What can I add for extra flavor?
A: Try:
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Chopped green onions
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A pinch of paprika
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A splash of pickle juice
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Crumbled bacon (for serving).