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Mix colorful shreds of cabbage and carrots with a sweet and tangy dressing to create this easy classic coleslaw recipe. Coleslaw is the perfect side dish to bring to a picnic, barbecue, or potluck!
Coleslaw makes an appearance at almost any large gathering, and for good reason. Its crisp crunchy texture and creamy tangy flavor make it the ideal complement to almost any savory main dish.
If you’ve never made coleslaw before, it could not be any quicker or easier to whip up this classic side dish. Coleslaw is one of those recipes that tastes even better when you make it early, giving the flavors ample time to mix before you serve.
Don’t limit the range of coleslaw either. While it will likely become your go-to side for BBQs and cookouts, it’s much too versatile to only use it as a side dish. Coleslaw is also a fantastic crunchy sandwich topping and you can even try adding it to pulled pork tacos.
Classic Coleslaw Ingredients
- Bag coleslaw mix
- Shredded carrots
- Apple cider vinegar
- Green onions
A bag of coleslaw mix and shredded carrots from the store makes this recipe come together in a snap, taking care of all the chopping for you. But it’s the homemade dressing that makes it delectable.
The main ingredients in coleslaw are simply cabbage and carrots, but you can always try adding some other more unusual ingredients as well. You can add chopped bell peppers, diced red onions, or shredded green apples to the mix.
Don’t underestimate refrigerating your coleslaw before serving. You’ll get that desired coleslaw texture and flavor if you refrigerate your coleslaw for at least an hour before serving.
How to Make Classic Coleslaw
FIRST STEP: In a large bowl, toss the coleslaw mix with shredded carrots.
SECOND STEP: In a small bowl, whisk together mayonnaise, milk, vinegar, sugar, parsley, and green onions.
THIRD STEP: Toss dressing with mix and refrigerate until serving.
If you prefer, you can shred your own cabbage rather than use a bagged coleslaw mix. Shred any combination of green, red, or purple cabbage. Using a food processor or a mandolin can make shredding cabbage fairly quick and easy.
You can replace the store-bought mayonnaise with a homemade recipe. You can also substitute sour cream for half of the amount of mayonnaise.
To make coleslaw ahead of time, simply make the dressing and keep it separate from the vegetables. Then mix everything together an hour or two before you’re ready to serve.
Storing this Recipe
IN THE FRIDGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. The longer it sits, the vegetables become softer and less crunchy.
IN THE FREEZER: This recipe does not freeze well due to the mayonnaise in the dressing.
- 1 bag coleslaw mix 10 ounces
- 1 cup carrots shredded
- 1 ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- ¼ cup milk
- 2 tablespoons sugar
- 1 tablespoon parsley chopped
- 2 green onions chopped
- In a large bowl toss the coleslaw mix with shredded carrots.
- In a small bowl whisk together mayonnaise, milk, vinegar, sugar, parsley, and green onions.
- Toss dressing with mix and refrigerate until serving.