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Coleslaw Recipe

Homemade Coleslaw

This easy and creamy coleslaw recipe combines shredded green and red cabbage, sweet carrots, and fresh scallions tossed in a tangy, slightly sweet dressing made from mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, and celery seeds. Perfect as a summer side dish or picnic favorite.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Coleslaw Vegetables
  • 6 cups shredded green cabbage thinly sliced
  • 2 cups shredded red cabbage thinly sliced
  • 2 medium carrots peeled into thin ribbons
  • 3 pieces scallions chopped
Dressing
  • 3/4 cup mayonnaise use vegan mayo for dairy-free option
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 3/4 teaspoon celery seeds
  • 1/4 teaspoon sea salt
  • freshly ground black pepper to taste

Equipment

  • Mixing bowls
  • Whisk
  • Knife
  • Mandoline (optional)

Method
 

  1. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, celery seeds, sea salt, and freshly ground black pepper until smooth.
  2. In a large bowl, combine the shredded green cabbage, red cabbage, carrot ribbons, and chopped scallions.
  3. Pour the dressing over the vegetables and toss well to coat evenly.
  4. Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately or chill for 30 minutes for best flavor.

Notes

For best results, use fresh, crisp cabbage and peel carrots into thin ribbons instead of shredding. Make the coleslaw up to a day ahead to let flavors blend. Celery seeds add a unique savory touch but can be omitted if unavailable.