Why You’ll Love This Recipe

This Old Fashioned American Coleslaw is the perfect creamy side dish that complements any meal, from summer barbecues to weeknight dinners. With its crunchy texture from fresh cabbage and carrots, and its creamy, tangy dressing made with mayonnaise and apple cider vinegar, this coleslaw delivers a perfect balance of flavors. It’s easy to prepare, simple, and always a crowd favorite. Whether served alongside grilled meats, fried chicken, or on a sandwich, it’s the ideal side to complete any dish.

Ingredients

• 1 head green cabbage
• 2 carrots, peeled or unpeeled
• 1 cup mayonnaise
• ⅓ cup sugar
• 2 tablespoons apple cider vinegar
• ½ teaspoon salt
• ½ teaspoon ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start by shredding the cabbage. Cut the head of cabbage in half, remove the core, and then slice the cabbage into thin strips or use a mandoline slicer for uniform pieces.
2. Peel and grate the carrots, or use a food processor to shred them into fine pieces.
3. In a large bowl, combine the shredded cabbage and carrots.
4. In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, and black pepper until the dressing is smooth and well-combined.
5. Pour the dressing over the cabbage and carrot mixture. Toss everything together until the vegetables are evenly coated with the creamy dressing.
6. Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving, to allow the flavors to meld together.
7. Stir the coleslaw again before serving, and adjust seasoning if needed.

Servings and timing

This recipe serves approximately 6-8 people as a side dish. The preparation time is around 15-20 minutes, and chilling time is at least 30 minutes to allow the flavors to develop.

Variations

• Add Some Heat: For a spicy twist, add a small amount of Dijon mustard, cayenne pepper, or hot sauce to the dressing.
• Vegan Version: Swap the mayonnaise with a vegan alternative (such as vegan mayo or cashew cream) for a dairy-free version.
• Add Apples: For a slight sweetness and crunch, try adding thinly sliced apples or raisins.
• Use Red Cabbage: For extra color, you can substitute part or all of the green cabbage with red cabbage, creating a beautiful contrast.

Storage/reheating

Coleslaw is best served chilled and fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. The longer it sits, the more the flavors will meld, but it’s best to eat it within a few days for the best crunch. Avoid reheating the coleslaw as it is meant to be enjoyed cold.

FAQs

1. Can I make this coleslaw ahead of time?

Yes! In fact, coleslaw tastes even better when made ahead of time, as the flavors have a chance to develop. Just refrigerate it for at least 30 minutes, or up to 1 day in advance.

2. Can I use pre-shredded cabbage?

Yes, pre-shredded cabbage can save you time, but freshly shredded cabbage tends to have a better texture and crunch. If you use pre-shredded cabbage, make sure to check the freshness.

3. Can I make this coleslaw without sugar?

Yes, if you prefer a less sweet version, you can reduce or omit the sugar altogether. Alternatively, you can use a natural sweetener like honey or maple syrup.

4. Can I add other vegetables to this coleslaw?

Absolutely! You can add sliced bell peppers, celery, or even red onions for additional crunch and flavor.

5. How do I make the coleslaw less creamy?

To make the coleslaw less creamy, simply reduce the amount of mayonnaise or add more vinegar or lemon juice for a tangier flavor and less richness.

6. Can I make this coleslaw without vinegar?

If you prefer a milder dressing, you can omit the apple cider vinegar and replace it with lemon juice for a similar tang, or just stick with a creamy mayonnaise dressing.

7. Can I use other types of cabbage?

While green cabbage is traditional, you can use red cabbage for a more colorful slaw, or even a mix of both green and red cabbage for added texture and color.

8. How do I store leftover coleslaw?

Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.

9. Can I use a food processor to shred the cabbage?

Yes, a food processor with a shredding disc can make the shredding process much faster. Just be sure to pulse carefully to avoid over-processing the cabbage.

10. Can I add nuts or seeds to the coleslaw?

Yes, you can add toasted sunflower seeds, slivered almonds, or chopped walnuts for extra crunch and texture.

Conclusion

This Old Fashioned American Coleslaw is a timeless, creamy side dish that’s simple to make and always a crowd-pleaser. With its balance of sweetness, tang, and crunch, it’s the perfect accompaniment to any meal, from barbecued meats to sandwiches or fried dishes. The creamy dressing ties everything together for a satisfying, delicious side that will quickly become a family favorite.

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