Enjoy tangy, delicious, and easy Coleslaw with the absolute best creamy (and homemade) dressing!
We enjoy Coleslaw all summer long; add it on top of a BBQ Chicken Sandwich, BBQ Pulled Pork Sandwich, or as a BBQ side dish. Switch up your typical hot dog or hamburger with a scoop of Coleslaw.
The Best Coleslaw
Introducing our perfected recipe: “The Best Coleslaw.” This isn’t just any coleslaw; it’s the result of extensive testing and refining, making it a standout dish at BBQs and gatherings. Our unique blend includes crisp cabbage, fresh carrots, and a hint of tart apple.
The dressing is where it really shines, though. Moving beyond traditional mayo, we’ve incorporated sour cream and vinegar, along with a few special ingredients, to create a creamy, flavorful dressing that elevates this coleslaw above the rest. It’s a fresh, delicious side dish that has been crafted to impress.
Ingredients In Coleslaw
- Green and Red Cabbage: Provide the crunchy base with a mix of sweet and peppery flavors. Red cabbage adds vibrant color.
- Carrots: Add sweetness and an extra crunch.
- Granny Smith Apple (Optional): Offers a tart, crisp element.
Dressing:
- Mayo and Sour Cream: Create a creamy base with a balance of richness and tang.
- Apple Cider Vinegar and Lemon Juice (Optional): Add acidity to balance the creaminess.
- Dijon Mustard: Introduces a mild heat.
- Honey or Sugar: Sweetens the dressing.
- Celery Seed, Salt, and Black Pepper: Enhance flavor.
How To Make Coleslaw
- Prep the veggies. I love using a combination of red and green cabbage. Not only does it make the Coleslaw prettier, it also adds more dynamic flavor. That said, if you only want to use green cabbage, that works great too! To keep things simple, I use the small side of a cheese grater to grate a carrot for Coleslaw.
- Add an apple. An optional ingredient that I love in this Coleslaw is a Granny Smith apple. It adds a tart sweetness and nice crunch; it’s delicious!
How To Make Coleslaw Dressing
This Coleslaw dressing takes minutes to make and adds such a depth of flavor. Here’s how we make it!
- Mix the Ingredients: In a medium-sized bowl, combine all the ingredients. Mix well until the dressing is smooth and uniform in consistency.
- Adjust to Taste: If desired, gradually add lemon juice, tasting as you go, to reach your preferred balance of flavors.
- Refrigerate: Refrigerate the dressing while you prepare the rest of the coleslaw ingredients. This chilling time allows the flavors in the dressing to meld together.
Recipe Tips
- Make Coleslaw ahead of time: This recipe benefits from spending some time in the fridge. I recommend 2 hours at a minimum, or even up to a day in advance. Not only does everything become more flavorful, it also helps soften the cabbage.
- Change it up: Try adding in some broccoli slaw or different veggies in the mix.
- To add some freshness and cut through the richness of the dressing, add in some freshly squeezed lemon juice.
Quick Tip
Is coleslaw healthy? This recipe is a great addition to a balanced diet, rich in vitamins and fiber from the vegetables. While the dressing is higher in calories, it contains healthy fats, making it a nutritious choice when enjoyed in moderation.
Storage
Storage Tips
- Use an Airtight Container: Place the coleslaw in an airtight container to maintain freshness and prevent it from absorbing other flavors in the refrigerator.
- Refrigerate: Keep the coleslaw in the refrigerator. It’s best consumed within 3-5 days.
- Avoid Freezing: Freezing is not recommended as it can affect the texture and flavor of the coleslaw.
More Summer Side Dishes To Love
Coleslaw
Equipment
- Salad spinner
Ingredients
- 6 cups shredded green cabbage half of 1 green cabbage
- 2 cups shredded red cabbage 1/4 of 1 red cabbage
- 1-1/2 cups shredded carrots 2 large carrots
- 1 Granny Smith apple cut into matchsticks, optional
- 1/2 cup mayo Hellman’s/Best Foods
- 1/2 cup sour cream full-fat
- 1-1/2 tablespoons apple cider vinegar
- 1/2 tablespoon Dijon-style mustard
- 2 tablespoons honey or 2 tablespoons granulated sugar
- 3/4 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 lemon optional
Instructions
- In a medium bowl, mix together all the dressing ingredients. Taste and adjust to personal preference. If desired, add in 1-1/2 tablespoons lemon juice (add slowly, to personal preference). Refrigerate while preparing the cabbage.
- Remove any outer leaves that are browned or crumpled. Cut the green cabbage exactly in half and in half again (to get 4 quarters). Cut out the core of each quarter. Slice each cabbage quarter into very thin shreds. To make things faster, use a mandoline slicer. If the shreds are long, cut in half. Transfer the sliced cabbage to a salad spinner. Wash thoroughly and spin to dry completely. Repeat with red cabbage. Grate carrots on the small side of a cheese grater. Cut apple into thin slices. Cut the slices into matchsticks. Add the green cabbage, red cabbage, carrots, and apple to a very large bowl.
- Pour the dressing over everything and toss well to combine. It will seem dry at first, but keep mixing. Cover and refrigerate for at least 20–30 minutes and preferably 2 hours or up to overnight.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
will be making this soon can i use vegan mayo and coconut cream as am dairy free i never had coleslaw before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Hope you love it!