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Classic Coleslaw

Classic Coleslaw

Classic Coleslaw is a bright and crunchy salad that perfectly complements smoky grilled dishes like ribs, burgers, and hot dogs. Featuring fresh green cabbage and carrots tossed in a tangy, creamy dressing with a hint of sweetness, this easy-to-make side adds refreshing zest and satisfying crunch to any BBQ plate. Make ahead for enhanced flavor and enjoy a versatile crowd-pleaser that will elevate your backyard cookouts.

Ingredients

Scale

Vegetables

  • 4 cups green cabbage, finely shredded
  • 1 cup carrots, peeled and grated

Dressing

  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery seed
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prep the Vegetables: Finely shred the green cabbage and peel, then grate the carrots to ensure each bite is perfectly crunchy and balanced.
  2. Whisk the Dressing: In a separate bowl, combine mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper. Whisk until smooth and creamy.
  3. Toss and Combine: Pour the dressing over the shredded vegetables and toss gently but thoroughly to coat everything evenly.
  4. Chill and Marinate: Cover your coleslaw and refrigerate it for at least an hour before serving, allowing the flavors to meld beautifully and the cabbage to soften just right.

Notes

  • Use a sharp knife or mandoline to ensure evenly shredded cabbage for consistent texture.
  • Drain excess moisture by salting the shredded cabbage and letting it sit briefly, then squeeze gently to avoid watery slaw.
  • Adjust vinegar and sugar to balance acidity and sweetness according to your taste.
  • This coleslaw tastes best when made a few hours to a day ahead to allow flavors to meld.
  • Serve chilled to maintain freshness and crispness, especially on hot BBQ days.

Nutrition

Keywords: Classic coleslaw, BBQ side dish, coleslaw recipe, creamy coleslaw, summer salad, picnic side dish, no-cook salad, gluten free side