Classic Coleslaw

$- 4 cups green cabbage, finely shredded - 1 cup red cabbage, finely shredded - 1 large carrot, grated - 1/2 cup mayonnaise - 2 tablespoons apple cider vinegar - 1 tablespoon Dijon mustard - 1 tablespoon honey - Salt and pepper to taste - 1/2 cup green onions, chopped - 1/4 cup sunflower seeds (optional) I love using a mix of green and red cabbage. The colors make the dish pop. Green cabbage is crunchy and mild. Red cabbage adds a sweet taste and vibrant color. Grating a large carrot gives a nice crunch and sweet note. I choose good mayonnaise for creaminess. Apple cider vinegar brings a bit of tang. Dijon mustard adds a gentle kick. Honey balances the flavors with a touch of sweetness. Don’t forget salt and pepper. They are key for good taste. Adding chopped green onions gives a fresh bite. For extra crunch, try sunflower seeds. They add texture and a nutty flavor. - Alternative dressings (vinegar-based, yogurt-based) - Different types of cabbage (savoy, napa) - Additional vegetables (bell peppers, celery) If you want a different dressing, try a vinegar-based one. A yogurt-based dressing can make it lighter. You can also switch the cabbage. Savoy has a softer texture. Napa cabbage is sweeter and crisp. You may add other veggies too. Bell peppers can add sweetness. Chopped celery gives a nice crunch. Don’t be afraid to mix and match! Try different flavors to find your favorite. For the full recipe, check out the details above. Start with the vegetables. For coleslaw, I use green cabbage and red cabbage. Shred both types finely. Use a sharp knife or a box grater for the carrot. Grating adds nice texture and sweetness. Aim for thin strips so the slaw is easy to eat. Next, let’s make the dressing. In a bowl, mix the mayonnaise, apple cider vinegar, Dijon mustard, and honey. Whisk them together until the mixture is smooth. This dressing brings out the flavors in the cabbage and carrots. Now it’s time to combine everything. Pour the dressing over the veggies. Toss them gently but thoroughly. Make sure each piece of cabbage and carrot gets coated. Taste the mixture and add salt and pepper as needed. This step is key. Seasoning can change the whole dish. If you want extra crunch, add sunflower seeds and green onions. Toss again to mix everything well. This gives the coleslaw a fun twist and extra flavor. Chill the coleslaw for at least 30 minutes. This time allows the flavors to meld together. The cabbage will soften slightly, making it more enjoyable. Chilling also makes the dish refreshing, perfect for hot days or summer picnics. For the full recipe, check the section above. Enjoy your homemade coleslaw! To make the best coleslaw, always use fresh ingredients. Fresh cabbage and crisp carrots add great crunch. Pick cabbages that are firm and heavy. They should feel dense when you hold them. When cutting cabbage, slice it correctly. Start by cutting the cabbage in half, then remove the core. After that, slice the halves into thin strips. Aim for about a quarter-inch thickness. This helps the cabbage stay crunchy in the coleslaw. Coleslaw works well for many occasions. It is perfect for summer barbecues, picnics, or family dinners. I love serving it with grilled chicken or pulled pork. The cool, crisp texture balances rich meats nicely. You can also serve it as a side for fish tacos. For a twist, add coleslaw to sandwiches or wraps. It gives a nice crunch and extra flavor. Pairing it with fried foods, such as fish or chicken, is also a great option. To keep coleslaw fresh, store it in an airtight container. This helps prevent it from getting soggy. If you can, add the dressing just before serving. This keeps the veggies crisp longer. Coleslaw can last in the fridge for about three to five days. However, it’s best to enjoy it within the first two days for the best taste. Check for any signs of wilting or off smells before eating. For the full recipe, check out the Crispy Crunch Classic Coleslaw section! {{image_2}} Creamy coleslaw uses mayonnaise as a base. This makes it rich and smooth. The flavor is mild and tangy, often with a touch of sweetness. Vinegar-based coleslaw skips the mayo. It relies on vinegar and oil for dressing. This gives it a sharper, zesty taste. When choosing between them, think about the meal. Serve creamy coleslaw with barbecued meats. It balances the smoky flavor. Vinegar-based coleslaw pairs well with fried foods. It cuts through the heaviness and adds brightness. Southern-style coleslaw is a classic. It usually combines green cabbage with sweet dressing. Some recipes add chopped pickles or even apples for extra sweetness. This variation is popular at picnics and family gatherings. Asian-inspired coleslaw brings new flavors to the table. It often features shredded cabbage mixed with carrots and sesame dressing. You can add ingredients like soy sauce and ginger for depth. This twist offers a crunchy, fresh taste and works well with grilled meats. You can easily make coleslaw healthier. Swap out mayonnaise for Greek yogurt. This change keeps the creaminess but cuts the fat. Greek yogurt also adds protein, making your dish more filling. Another tip is to reduce sugar. Instead of using white sugar, try natural sweeteners like honey or maple syrup. This change adds flavor without the extra calories. Plus, it gives the coleslaw a unique twist. For the full recipe, check out the section above! The best cabbage for coleslaw is green cabbage. It has a crisp texture and mild taste. Red cabbage adds color and a slight peppery flavor. Mixing both types gives a vibrant look and full taste. Green cabbage is often the base, while red cabbage adds a fun twist. You can use savoy or napa cabbage too. Savoy cabbage is softer and sweeter, while napa cabbage is more delicate. Choose what you like best for your coleslaw! Yes, you can make coleslaw ahead of time. I recommend making it a few hours before serving. This allows the flavors to blend well. If you want to prepare it even earlier, keep the dressing and veggies separate. Mix them just before serving to keep it fresh and crunchy. Always store coleslaw in the fridge in a sealed container. This will help keep it crisp for your meal. Coleslaw can last about three to five days in the fridge. Make sure to store it in an airtight container. If it gets watery, just stir it before serving. Check for any bad smells or changes in color. If it looks or smells off, it’s best to toss it. Enjoy your coleslaw fresh for as long as possible! Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8 To make this coleslaw, gather these ingredients: - 4 cups green cabbage, finely shredded - 1 cup red cabbage, finely shredded - 1 large carrot, grated - 1/2 cup mayonnaise - 2 tablespoons apple cider vinegar - 1 tablespoon Dijon mustard - 1 tablespoon honey - Salt and pepper to taste - 1/2 cup green onions, chopped - 1/4 cup sunflower seeds (optional for crunch) Preparation Steps: 1. Start by shredding the cabbages and grating the carrot. Use a good knife for even cuts. This helps the veggies mix well. 2. In a new bowl, whisk the mayonnaise, apple cider vinegar, Dijon mustard, and honey. Make sure it is smooth. 3. Pour this dressing over the veggies. Toss them gently but well. You want everything coated. 4. Add salt and pepper. Taste to adjust seasoning. If you like crunch, toss in the sunflower seeds and green onions. 5. Cover the bowl and chill the coleslaw for at least 30 minutes. This time helps the flavors blend. For the best results, use fresh ingredients. They make a big difference in taste. Enjoy this coleslaw with your favorite meals. It pairs well with BBQ, sandwiches, and more. Try this Full Recipe for a delightful side dish! You learned how to make classic coleslaw step by step. We covered the main ingredients and optional add-ins. I shared tips on achieving the best flavor and texture. Coleslaw is perfect for many occasions and pairs well with different dishes. Remember, fresh ingredients and proper storage improve taste and safety. Enjoy making your perfect coleslaw as a side or a snack!$

Elevate your meals with this Crispy Crunch Classic Coleslaw recipe! Packed with vibrant veggies like green and red cabbage, and finished with a creamy dressing, this coleslaw is a must-try for your next gathering. It's quick to whip up, easy to customize, and perfect for adding a refreshing crunch to any dish. Click through to explore the full recipe and impress your guests with this delicious side!

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Ingredients

4 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 large carrot, grated

1/2 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

Salt and pepper to taste

1/2 cup green onions, chopped

1/4 cup sunflower seeds (optional for crunch)

Instructions

In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrot. Mix well to ensure even distribution of colors.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and honey until smooth and well blended.

Pour the dressing over the cabbage mixture and toss until all the vegetables are nicely coated.

Season with salt and pepper to taste. If you prefer a little crunch, add the sunflower seeds and green onions, and toss again gently.

Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8