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5 from 1 vote

Easy Coleslaw Recipe

My Easy Coleslaw Recipe has crisp cabbage, sweet carrots, and a creamy dressing. It brings the perfect crunch to all kinds of dishes.
Prep Time25 minutes
Chilling Time2 hours
Total Time2 hours 25 minutes
Course: Dinner, Salad, Side Dish, Vegetarian
Cuisine: American, Vegetarian
Keyword: coleslaw, Easy Coleslaw Recipe
Servings: 8 as a side dish
Author: Chelsea Lords
Cost: $5.12

Equipment

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 (see note 1)

Dressing

  • 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
US - Metric

Instructions

  • Whisk dressing ingredients in a medium bowl until smooth. Taste and adjust to personal preference. If desired, add in 1-1/2 tablespoons lemon juice (add slowly, to personal preference). Refrigerate while prepping the slaw.
  • Remove any wilted outer leaves. Cut cabbage into quarters, remove cores, and slice very thin. Cut long strands in half if needed. Wash and dry completely using a salad spinner. Repeat with red cabbage. Grate carrots on the large holes of a box grater. Cut apple into thin matchsticks.
  • Add cabbage, carrots, and apple to a large bowl. Pour dressing over and toss well until evenly coated. It may seem dry at first, but keep tossing. Cover and refrigerate at least 30 minutes, preferably 2 hours or up to overnight. Toss again before serving.

Video

Notes

Note 1: If using the apple, cut into thin matchsticks and place in a bowl. Cover with water and 1 teaspoon salt, gently stir, and let sit 10 minutes. Drain, rinse with cold water, and dry well. This will keep it from browning.
Make ahead: This coleslaw is best after chilling. The cabbage softens slightly and the flavor deepens.
Storage: Store in an airtight container in the fridge for 3 to 5 days. Do not freeze.

Nutrition

Serving: 1side dish | Calories: 183kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 137mg | Potassium: 274mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4421IU | Vitamin C: 35mg | Calcium: 60mg | Iron: 1mg