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A shallow bowl filled with classic coleslaw featuring shredded green cabbage and carrots tossed in a creamy dressing, sprinkled with black pepper.
Rimsha Daniyal

Classic Coleslaw

A crunchy, creamy coleslaw made with finely shredded cabbage and carrots tossed in a tangy dressing — the perfect fresh, crisp side dish for barbecues, picnics, and everyday meals.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 Servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Slaw:
  • 4 cups green cabbage finely shredded
  • 1 cup red cabbage finely shredded (optional, for color)
  • 1 cup carrots grated
  • 2 tbs pred onion finely minced (optional)
For the Dressing:
  • 1/2 cup mayonnaise full-fat recommended for creaminess
  • 1 tbsp apple cider vinegar or white vinegarx
  • 1 tbsp sugar adjust to taste
  • 1 tbsp Dijon mustard optional, adds tang
  • 1 tsp salt adjust to taste
  • ½ tsp black pepper freshly ground
  • ¼ tsp lemon juice optional, for extra brightness

Equipment

  • 1 Large Mixing Bowl For tossing cabbage, carrots, and dressing
  • 1 Chef's knife or mandoline For shredding cabbage thinly and evenly
  • 1 Grater or food processor For shredding carrots quickly
  • 1 Small Mixing Bowl For whisking the dressing q
  • 1 Whisk To combine dressing ingredients smoothly
  • 1 Rubber spatula or large spoon For folding dressing into the slaw
  • 1 Plastic wrap or airtight lid For chilling the coleslaw before serving

Method
 

  1. In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, and minced red onion. Toss well to distribute evenly.
  2. In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, black pepper, and lemon juice until smooth and well combined.
  3. Pour the dressing over the cabbage mixture. Using a rubber spatula or large spoon, fold everything together until the vegetables are evenly coated.
  4. Taste and adjust seasoning as needed — add more salt, pepper, or a splash of vinegar for extra tang.
  5. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the cabbage to soften slightly.
  6. Give the coleslaw a final toss before serving. Serve chilled alongside your favorite barbecue dishes, sandwiches, or as a standalone salad.

Notes

Serving & Presentation
Serve Classic Coleslaw chilled in a wide, shallow bowl to show off its colorful mix of green and red cabbage flecked with carrot. For a rustic touch, garnish with a light sprinkle of chopped parsley, chives, or a few extra shreds of red cabbage on top for color contrast.
Serving Suggestions:
  • Pile generously on top of pulled pork or brisket sandwiches
  • Serve alongside fried chicken, ribs, or grilled sausages
  • Pair with burgers as a lighter alternative to fries
  • Offer as a standalone side at picnics, potlucks, or barbecues
  • Spoon into tacos for a crunchy, tangy topping
Presentation Tips:
  • Use a slotted spoon when serving to avoid excess dressing pooling on the plate
  • Serve in small mason jars or individual cups for a picnic-style presentation
  • Keep chilled until serving time to maintain crispness and visual appeal