Classic Creamy Coleslaw: An Easy and Delicious Side Dish Recipe

Ingredients

1 medium head green cabbage, finely shredded
2 large carrots, finely shredded
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 small onion, finely chopped
2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and freshly ground pepper to taste

Steps and instructions

Cut the cabbage into quarters and remove the core. Shred the cabbage finely using a sharp knife or a food processor.
Peel the carrots and shred them finely using a food processor or a grater.
Remove the seeds from the bell peppers and chop them finely.
Peel and finely chop the onion.
In a large bowl, combine the shredded cabbage, shredded carrots, chopped bell peppers, and chopped onion.
In a separate bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, celery seed, and sugar. Stir until well mixed.
Add salt and freshly ground pepper to the mayonnaise mixture to taste.
Pour the mayonnaise mixture over the cabbage mixture and stir until all the vegetables are coated.
Refrigerate the coleslaw for at least one hour before serving to allow the flavors to meld together.

Tools for making

Sharp knife - It is essential for shredding the cabbage and chopping the vegetables.
Food processor - This can be used to quickly and efficiently shred the cabbage and carrots.
Grater - An alternative to a food processor for shredding carrots.
Large mixing bowl - Used for combining the vegetables and the dressing.
Separate bowl - Used for mixing the mayonnaise, mustard, vinegar, celery seed, and sugar.

Recipe variations

Add 1 cup of shredded red cabbage for additional color and flavor.
Replace the mayonnaise with Greek yogurt or a combination of yogurt and mayo for a lighter version.
Add 1/2 cup of raisins or dried cranberries for a touch of sweetness.
Mix in 1/2 cup of chopped fresh herbs such as parsley, dill, or cilantro for extra freshness.
Include 1/4 cup of chopped pickles or pickle relish for a tangy twist.
Add 1/4 cup of chopped nuts like almonds or walnuts for added crunch.
Replace the white sugar with honey, maple syrup, or a sugar substitute for a healthier option.
Experiment with different types of vinegar, such as white wine vinegar or balsamic vinegar, to vary the flavor.
Include 1/2 cup of shredded cheese, such as cheddar or feta, to add a creamy and savory element.
Add a teaspoon of hot sauce or a dash of cayenne pepper for a spicy kick.

Recipe overview

This delicious coleslaw recipe is a classic side dish that's perfect for picnics, barbecues, or as a salad for your everyday meals. It features a tasty mix of finely shredded cabbage and carrots, with a colorful addition of green and red bell peppers. The vegetables are then tossed in a tangy, creamy dressing made from mayonnaise, Dijon mustard, apple cider vinegar, and a hint of celery seed. This coleslaw is not only easy to make but also packed with flavor, and it's sure to be a hit at your next gathering. For best results, refrigerate for at least an hour before serving to let the flavors really come together. Enjoy!

Common questions

Can I use pre-shredded cabbage and carrots instead of shredding them myself?
Yes, you can use pre-shredded cabbage and carrots if you prefer. However, freshly shredded vegetables usually have a better texture and flavor.
Can I use a different type of vinegar?
Yes, you can use a different type of vinegar if you don't have apple cider vinegar. White vinegar or white wine vinegar can be substituted.
Can I reduce the amount of mayonnaise used?
Yes, you can reduce the amount of mayonnaise if you prefer a lighter coleslaw. However, keep in mind that the dressing may not be as creamy.
How long does the coleslaw need to be refrigerated before serving?
The coleslaw should be refrigerated for at least one hour before serving. This allows the flavors to meld together and the coleslaw to chill.

Serving dishes and utensils

Sharp knife - For finely shredding the cabbage and chopping the vegetables.
Food processor - Can be used to shred the cabbage, carrots, and chop the bell peppers quickly and efficiently.
Grater - An alternative to a food processor for shredding the carrots finely.
Large bowl - To mix the vegetables and the dressing together.
Separate bowl - To mix the mayonnaise, mustard, vinegar, celery seed, and sugar for the dressing.
Stirring spoon - To mix the dressing ingredients and to coat the vegetables with the dressing.
Refrigerator - To chill the coleslaw before serving and allow the flavors to meld together.

Origin stories

Coleslaw, a staple at many barbecues and picnics, has its roots firmly planted in Dutch culture. The word "coleslaw" came from the Dutch term "koolsla", where "kool" means cabbage and "sla" stands for salad - thus, "cabbage salad". It was originally made with a simple vinaigrette. However, it wasn't until mayonnaise was invented in the 18th century that the creamy version of coleslaw as we know today came into existence. Although many variations have evolved over the years, the heart of coleslaw – the humble cabbage – remains central to this traditional dish. The beauty lies in its simplicity and versatility, seamlessly fitting into any meal as a side dish, or standing tall within a sandwich or atop a hot dog.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.