Coleslaw

This simple and easy coleslaw recipe is a classic side dish that’s creamy, tangy, and full of crunch. With just four ingredients, you can whip up a refreshing and flavorful coleslaw in minutes. Whether you’re serving it with BBQ, burgers, or grilled meats, this coleslaw is the perfect complement to any meal!

Why You’ll Love This Recipe

This coleslaw recipe is not only quick and easy but also incredibly versatile. The creamy mayo dressing balances perfectly with the tangy apple cider vinegar and the slight sweetness from the sugar. The finely shredded cabbage gives the dish a satisfying crunch, making it a great addition to any meal. With only a few ingredients, this coleslaw is a fuss-free and delicious way to elevate your dishes.

Ingredients

• 1/2 cup mayo

• 1 1/2 tbsp apple cider vinegar

• 1 tbsp white sugar

• 14 oz coleslaw mix (finely shredded cabbage mix)

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Dressing:

• In a large bowl, whisk together the mayo, apple cider vinegar, and sugar until smooth and creamy.

2. Toss the Cabbage:

• Add the coleslaw mix to the dressing and toss to combine.

3. Season:

• Season with salt and pepper to taste.

4. Serve:

• Store in the refrigerator, covered, until ready to serve. Enjoy!

Note: The coleslaw can last in the fridge for 3 to 5 days. The longer it sits with the dressing, the less crunchy the cabbage will become.

Servings and Timing

• Servings: 6 servings

• Prep Time: 5 minutes

• Total Time: 5 minutes

Variations

• Add Extra Veggies: Add shredded carrots, bell peppers, or onions for added color and texture.

• Make It Creamier: If you prefer a creamier texture, add more mayo or a dollop of sour cream.

• Spicy Kick: Add a pinch of cayenne pepper or a teaspoon of Dijon mustard to the dressing for a little heat.

• Vegan Version: Use a vegan mayo to make this coleslaw dairy-free and vegan.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Note that the cabbage will become softer as it sits in the dressing.

• Reheating: Coleslaw is best served cold and fresh. No reheating is necessary.

FAQs

1. Can I make coleslaw ahead of time?

Yes, you can prepare the coleslaw up to 1-2 days ahead of time. However, the cabbage may lose some crunch as it sits in the dressing.

2. Can I use a different vinegar for the dressing?

Yes, you can substitute apple cider vinegar with white vinegar or rice vinegar for a different flavor profile.

3. Can I make the dressing without mayo?

Yes, you can make a lighter version using Greek yogurt, sour cream, or a dairy-free alternative instead of mayo.

4. Can I add fruits to my coleslaw?

Yes, you can add fruits like apples, raisins, or pineapple to add sweetness and a unique twist.

5. How do I make the coleslaw spicier?

You can add finely chopped jalapeños or a splash of hot sauce to the dressing for a spicy kick.

6. Is this coleslaw recipe gluten-free?

Yes, this recipe is naturally gluten-free.

7. Can I use a pre-made coleslaw dressing?

Yes, you can use store-bought coleslaw dressing, but making it from scratch allows you to adjust the sweetness and tang to your liking.

8. How do I keep the cabbage crisp?

If you’re making the coleslaw ahead of time, you can keep the cabbage crisp by adding the dressing just before serving.

9. Can I use a different cabbage mix?

You can use purple cabbage or napa cabbage instead of regular green cabbage for a different flavor or color.

10. Can I make this coleslaw with shredded cabbage?

Yes, you can shred your own cabbage if you prefer, although using a pre-made coleslaw mix saves time.

Conclusion

This Coleslaw is the perfect side dish to complement any meal. It’s quick, easy, and packed with flavor, making it an ideal choice for potlucks, BBQs, or any occasion. With its creamy, tangy dressing and crunchy cabbage, this coleslaw is sure to be a hit with everyone.

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