This Traditional Crisp Coleslaw is a timeless classic that brings a refreshing crunch to any meal. Perfect for picnics, barbecues, or a simple weeknight dinner, this dish is as versatile as it is delicious.
Green cabbage forms the crunchy base of the coleslaw, providing a mild flavor that complements the dressing. Carrots add sweetness and a vibrant color, making the dish visually appealing. The mayonnaise brings a creamy richness that binds everything together, while the apple cider vinegar adds a tangy kick that cuts through the richness. Sugar balances the acidity of the vinegar, and Dijon mustard introduces a subtle depth with its mild heat. Celery seed offers a hint of earthiness, enhancing the overall flavor profile. Finally, salt and pepper are essential for seasoning, bringing out the best in all the ingredients.
This coleslaw is a perfect side dish for grilled meats like chicken, steak, or ribs. It also works wonderfully as a topping for pulled pork sandwiches or tacos. For a light lunch, toss it with some shredded chicken or tofu.
Start by prepping your vegetables. Grab a medium green cabbage and slice it thinly — you want fine shreds that are easy to chew. A sharp knife or a mandoline slicer works best here. Next, take two large carrots, peel them, and grate them using a box grater or a food processor. Combine your shredded cabbage and grated carrots in a large mixing bowl.
Now, it's time to make the dressing. In a separate bowl, whisk together one cup of mayonnaise, a quarter cup of apple cider vinegar, two tablespoons of sugar, a tablespoon of Dijon mustard, and a teaspoon of celery seed. Season with salt and pepper to taste, then whisk until you have a smooth, creamy dressing.
Pour the dressing over your cabbage and carrot mixture. Use a spatula or your hands to toss everything together, ensuring that the vegetables are thoroughly coated with the dressing. Once mixed, cover the bowl with a lid or plastic wrap and let it chill in the refrigerator for at least an hour. This resting time allows the flavors to meld beautifully.
Before serving, give the coleslaw one last toss to redistribute the dressing. Taste and adjust the seasoning if needed — sometimes a little extra salt or pepper does the trick.
Share