Creamy Classic American Coleslaw
A crunchy, creamy classic American coleslaw recipe with a perfect balance of tangy dressing and fresh shredded cabbage, ideal as a side dish for barbecues and casual dinners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 cups finely shredded green cabbage
- 1 cup peeled and shredded carrots
- 2/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon celery seed (optional but recommended)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons finely minced white onion (optional)
Instructions
- Prepare the vegetables (10 minutes): Rinse the cabbage and carrots well. Use a mandoline or sharp knife to finely shred the cabbage into thin, uniform pieces—about 4 cups. Peel and shred the carrots, then finely mince the white onion if using.
- Make the dressing (5 minutes): In a medium bowl, whisk together 2/3 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, and 1/2 teaspoon celery seed. Whisk until smooth. Taste and add salt and pepper gradually to your preference—start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust.
- Toss the coleslaw (5 minutes): In a large bowl, combine the shredded cabbage, carrots, and onions. Pour the dressing over the veggies and toss thoroughly, using hands or tongs to coat every strand without bruising the cabbage.
- Chill and rest (at least 30 minutes): Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate. Stir gently once or twice during chilling to redistribute the dressing.
- Final seasoning check (2 minutes): Just before serving, taste the coleslaw and add a pinch more salt or a splash more vinegar if desired.
Notes
Do not shred the cabbage too early to maintain freshness. If preparing ahead, keep the dressing separate until serving to preserve crunch. Adjust vinegar and salt gradually to avoid sogginess. Resting the coleslaw in the fridge for at least 30 minutes enhances flavor while keeping the cabbage crisp.
Nutrition
- Serving Size: About 1/2 cup
- Calories: 120
- Fat: 10
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
Keywords: coleslaw, creamy coleslaw, classic American coleslaw, side dish, picnic recipe, barbecue side, easy coleslaw