This Simple Coleslaw Recipe is a creamy and crunchy recipe, which is made with shredded cabbage and julienned carrots. It’s the perfect side dish for barbecues and sandwiches, ready in about 10 minutes.
Simple Coleslaw Ingredients
- 6 cups shredded cabbage (from about ½ head), a mix of red and green, if desired
- 2 cups julienned carrots (from about 4 medium carrots)
- ⅔ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons white-wine vinegar
- Coarse salt and freshly ground pepper
How To Make Simple Coleslaw
- Combine ingredients: In a large bowl, toss together the shredded cabbage, carrots, mayonnaise, mustard, and vinegar until everything is evenly coated.
- Season and chill: Season the coleslaw with salt and pepper to taste. For the best flavor, refrigerate for at least an hour before serving to allow the flavors to meld together.
Recipe Tips
- How to prevent watery coleslaw? Cabbage naturally releases water. While making it a few hours ahead is great for flavor, don’t make it more than a day in advance, as it can become watery. Salting the shredded cabbage and letting it sit for an hour, then rinsing and drying it thoroughly before dressing, can also help draw out excess water.
- Can I make this ahead of time? Yes, and you should! The flavor of the coleslaw is even better if the ingredients have time to mingle. Ideally, you’ll make this side dish a few hours before you plan to serve it.
- What’s the easiest way to shred cabbage? The simplest way is to use a sharp chef’s knife to slice the cabbage into thin shreds. For a quicker method, you can use a food processor fitted with the shredding blade.
- Can I use a pre-made coleslaw mix? Absolutely. If you’re really pressed for time, a bag of pre-shredded coleslaw mix (usually containing cabbage and carrots) will cut your prep time in half.
What To Serve With Coleslaw
This classic side dish is a staple for a reason and pairs perfectly with many main courses.
- Piled high onto BBQ pork or pulled chicken sandwiches
- Stuffed into fresh fish tacos
- As a replacement for sauerkraut in a classic Reuben sandwich
- Alongside grilled chicken, burgers, or hot dogs
How To Store Coleslaw
- Refrigerate: You can store any leftover coleslaw in an airtight container in the refrigerator for up to two days. The cabbage will soften slightly but will still be delicious.
Simple Coleslaw Nutrition Facts
- Serving Size: 1 serving
- Calories: 180 kcal
- Fat: 15g
- Carbohydrates: 10g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Coleslaw can become watery because cabbage has a very high water content. As it sits in the dressing (which contains salt), the salt draws out this water. This is why it’s best not to make it more than a day in advance.
The dressing is typically made from mayonnaise as a base, thinned out with an acid like vinegar or lemon juice, and flavored with other ingredients. This simple recipe uses mayonnaise, Dijon mustard, and white-wine vinegar.
Yes. If you don’t have white-wine vinegar, apple cider vinegar is a great substitute that will add a slightly different, but still delicious, tangy flavor.
Try More Recipes:
- I Tried Martha Stewart’s Coleslaw — and I Ate It with My Hands Like a Feral Cat
- I Tried Martha Stewart’s Egg Salad — And I Kinda Fought With It
- I Tried Martha Stewart’s Crab Cakes — and I Didn’t Use the Right Crab (On Purpose)
Simple Coleslaw Recipe
Description
A quick, easy, and classic creamy coleslaw with a tangy dressing, perfect for picnics, barbecues, and as a topping for sandwiches.
Ingredients
Instructions
- In a large bowl, combine the shredded cabbage and carrots.
- In a small bowl, whisk together the mayonnaise, mustard, and vinegar.
- Pour the dressing over the cabbage and carrots and toss until everything is well coated.
- Season with salt and pepper to taste.
- For best results, chill for at least 1 hour before serving.
Notes
- Using a mix of red and green cabbage makes for a more colorful and visually appealing salad.
- For a shortcut, you can use a bag of pre-shredded coleslaw mix.
- The flavor of this coleslaw improves as it sits, so it’s a great make-ahead side dish for parties.
- Don’t be afraid to be generous with the black pepper.