Easy homemade Coleslaw Recipe, with crunchy cabbage and carrots in a creamy coleslaw dressing. This delicious coleslaw is the best topping for a pulled pork or BBQ chicken sandwich. Or serve it as an easy side dish at your next BBQ!
Servings: 8 servings
- 6 cups finely shredded green cabbage 1 medium cabbage
- 1 large or 2 small carrots grated
- 1 cup mayonnaise or plain Greek yogurt
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon celery seed optional
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Combine cabbage and carrot in a large bowl.
In a medium bowl, whisk together the mayonnaise (or Greek yogurt), honey, apple cider vinegar, Dijon mustard, celery seed, salt and pepper until well combined. Taste and adjust the flavors if needed. If you want it sweeter, add a little more honey. For a tangier dressing, add a little more vinegar. Add salt and pepper to taste.
Pour about ¾ of the dressing over the cabbage and carrots and mix until the vegetables are evenly coated. Add more dressing as needed until the coleslaw is as creamy as you like it.
Taste the salad and add more salt and pepper as needed.
Serve immediately or refrigerate. Coleslaw is best the first and second day.
- You can use one 14 ounce bag of store bought coleslaw mix in place of the cabbage and carrot.
- Coleslaw is best the day it is made, but can be stored in the refrigerator for up to 2 days. You can also make the dressing ahead and refrigerate, and then mix dressing with coleslaw right before serving.
Serving: 3/4 cup | Calories: 225kcal | Carbohydrates: 8g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 280mg | Potassium: 130mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1345IU | Vitamin C: 20mg | Calcium: 32mg | Iron: 1mg
Nutrition information is only an estimate.
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