The Best Coleslaw Recipe
This easy coleslaw recipe is perfect for summer BBQs and potlucks, whether it's served as a side dish or layered in pulled pork sliders. Watch the video below to see how I make this in my kitchen!
Servings: 12 servings
Equipment
- Zwilling Chef's Knife My favorite chef's knife for clean slices!
- Mandoline A great option if you don't feel like slicing by hand.
Ingredients
- ¾ green cabbage finely shredded
- ¼ red cabbage finely shredded
- 3 medium carrots grated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or more for desired sweetness)
- 1 teaspoon celery seeds
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep the coleslaw. Add the shredded green cabbage, red cabbage, and carrots to a large bowl.
- Make the dressing. Combine the mayonnaise, honey, apple cider vinegar, salt, pepper, and celery seeds in a small bowl and whisk together. (If you want the dressing to be sweeter, add more honey.)
- Stir it all together. Pour about half of the dressing onto the cabbage and carrots and toss. Slowly add more dressing until you’ve reached your desired slaw-to-dressing ratio.
Video
Notes
- This recipe makes approximately 12 cups of coleslaw (based on the size of the cabbage you see in my video). If your cabbage is larger or smaller, this may vary.
- Other ingredients to add to this coleslaw: Chopped spring onions, sliced apples, or even dried raisins will be a delicious touch to this recipe!
- To store for the week: Once the veggies are mixed with the dressing, it will last about 4 to 5 days in the fridge in a sealed container.
Nutrition
Calories: 159kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 193mg | Potassium: 197mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2811IU | Vitamin C: 32mg | Calcium: 41mg | Iron: 1mg