Best Coleslaw Recipe

This easy coleslaw is the best recipe that I've tried! It's a combination of shredded cabbage and carrot mix, tossed in a flavorful, creamy dressing. It's super tasty, quick to make, and it pairs well with so many different meals! A great side dish for a barbecue or picnic!

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 122

Author Kim

Ingredients

For the dressing:

1/2 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon onion powder
1/2 teaspoon sea salt
dash black pepper optional

For the slaw:

5 cups finely shredded green cabbage
2 cups finely shredded red/purple cabbage
1 cup finely shredded carrots

Instructions

In a medium bowl, whisk together dressing ingredients and set aside.
To prepare cabbage, cut the head of cabbage in half and cut off the center core. To shred the cabbage and carrots you can thinly slice them with a knife or better use a cheese grater, mandoline or food processor.
Combine the veggies in a large mixing bowl. Pour the dressing over the slaw a little at a time and toss to fully combine. You don't have to use all of the dressing.
Cover and refrigerate 1 to 2 hours to let the flavors meld together, before serving.

Notes

*You will need to purchase 1 head each of red and green cabbage and 3 large carrots for this recipe.

OPTIONS AND VARIATIONS:

Use a bag of pre-shredded cabbage and carrots as a time saver. Just be sure, you're using about 7-8 cups of slaw total.
To lower the calories, use plain Greek yogurt in place of all or part of the mayonnaise. You can also use a low calorie mayo.
If you don't want a creamy coleslaw, try leaving out the mayonnaise and replacing it with 2 teaspoons of extra virgin olive oil for a vinaigrette coleslaw.

MIX IN IDEAS: slivered almonds, dried cranberries or golden raisins, shredded chicken, chopped apples, diced onions, diced mango or pineapple.

Nutrition