Coleslaw is a creamy, crunchy, highly underrated side dish that doesn't get the attention it deserves! This coleslaw recipe keeps in the fridge all week and is picky-eater approved.
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This quick coleslaw roundup is perfect for parents juggling kids or anyone who needs a tasty side dish to bring to a barbecue. This is a fast, no-frills recipe that you can whip up right away. So what are you waiting for? Let's get started!
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
1) Classic Creamy Coleslaw (shredded green cabbage, carrots, mayo, apple cider vinegar, sugar)
1) Classic Creamy Coleslaw (shredded green cabbage, carrots, mayo, apple cider vinegar, sugar)
Ingredients
Method
- Toss cabbage and carrots in a large bowl until evenly mixed.
- Whisk mayo, apple cider vinegar, sugar, salt, and pepper in a small bowl until smooth.
- Pour dressing over vegetables and fold gently until coated; don’t overwork or it will get soggy.
- Chill at least 30 minutes to let flavors meld; I usually make it in the morning for dinner.
- Taste before serving and adjust salt or sugar if your family prefers sweeter or tangier.
Classic creamy coleslaw is the perfect side dish to cut through heavy barbecue, mashed potatoes, or fried chicken. Consisting of shredded green cabbage, carrots, mayo, apple cider vinegar, and sugar, it brings together sweet and savory flavor profiles in perfect creamy-crunchy harmony. Salting and draining the cabbage for 15-30 minutes helps prevent watery cabbage. Be careful to balance the vinegar with the sugar. Too much vinegar is harsh, and too much sugar is candy-like. It might be smart to start with conservative amounts of each and add more as needed.
Think outside of the box, because there are other styles of coleslaw besides creamy. For instance, in southern boiled vinegar coleslaw, you pour hot vinegar over the cabbage to melt it. For best results, let your classic creamy coleslaw rest in the fridge overnight to let the flavors meld. Pre-shredded bagged slaw mix is fine in a pinch, but hand-cut cabbage will give you the best texture.
Finally, consider whether you want the mild fruitiness of apple cider vinegar, or the sharper bite of white vinegar. Whatever fits your vibe, as my BFF Dez would say: you do you, Boo Boo!
, Sara
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Variations & Swaps
This is your choose-your-own coleslaw adventure. Feel free to change it up! Not feeling full-fat mayo? Make it lighter by using half mayo and half Greek yogurt or sour cream, or use vegan mayo to make it dairy-free. The half Greek yogurt cuts the richness and adds tang.
It's probably best to avoid fat-free yogurt or sour cream, as that will result in a watery slaw. Whatever base you choose, the sugar and vinegar are the main drivers of flavor, so as long as you get the right balance of acid and sweetness, your coleslaw is going to be scrumdiddlyumptious.
FAQ
How long does coleslaw keep in the fridge?
This coleslaw stays good for about three to four days in an airtight container. It will release a little liquid as it sits, so just give it a quick stir before serving. The flavor actually gets better on day two once everything has had time to meld together.
Can I freeze coleslaw?
I wouldn’t. Mayo-based dressings break down when frozen and thawed, and you end up with a watery, separated mess that no amount of stirring will fix. If you need to prep ahead for a big event, make the dressing and shred the cabbage separately, then combine them the morning of.
Can I make this ahead of time?
Yes, and I’d actually encourage it. Making it in the morning for a dinner that night gives the cabbage time to soften slightly and the dressing time to soak in. If you’re making it the night before, hold back a small spoonful of dressing and stir it in right before serving to freshen everything up.
What do you serve this with?
Pulled pork sandwiches, grilled chicken, hot dogs, fish tacos, and burgers are the obvious answers in our house. It also works alongside a simple pasta dish when you want something cold and crunchy on the plate. My kids have been known to eat it straight from the bowl with a fork while I’m still finishing dinner, which I take as a win.
Can I use white vinegar instead of apple cider vinegar?
Yes. White vinegar is sharper, so start with one and a half tablespoons instead of two and taste as you go. Rice vinegar is another option and gives a slightly milder, sweeter tang that works really well if you’re going for an Asian-inspired flavor profile with a little sesame oil and ginger added in.
Do I need any special equipment?
Not at all. A large mixing bowl, a small bowl for the dressing, and a whisk are all you need. If you’re shredding your own cabbage, a sharp knife and a cutting board do the job fine. A box grater handles the carrots in about two minutes. A food processor with a shredding disc is faster, but it’s absolutely not required for a recipe this simple.