This Classic Coleslaw Recipe is completely homemade is so easy to throw together. Shredded green cabbage and carrots are tossed with a homemade creamy coleslaw dressing. No need to buy pre-shredded veggies or a pre-made salad dressing when a coleslaw recipe is as easy as this!
I’ve posted a few slaws on this blog over the years, but this is the debut of my classic coleslaw recipe!
I tried blogging it a couple years back, but the photos were just meh and I couldn’t bring myself to share an ugly coleslaw. So I was brushing up on my sides to serve on the Fourth of July, I remembered that this recipe existed and thought to myself– now is the time!
I’ve always been a slaw fanatic. It probably started with my love for KFC coleslaw. What is it about that stuff that makes it so good?? I have no preference on how prefer my slaw. It can be as the side to fried chicken or piled high on pulled pork. It doesn’t matter to me because it’s one of my favorite things. So far I have shared this Cilantro Coleslaw, Mexican Coleslaw with Cumin Lime Dressing, Asian Cabbage Slaw with Basil Ginger Dressing, an Apple Cabbage Coleslaw with Creamy Poppyseed Dressing, and this Fennel and Cabbage version (with bacon!). Can you feel the love??
This is the slaw you want at your picnic or barbecue! It’s cream, crunchy and deliciously homemade!
To Make This Coleslaw Recipe You Will Need:
- mayonnaise (homemade or store-bought)
- white distilled vinegar
- celery seed
- dry ground mustard
- kosher salt
- freshly ground pepper
In a glass jar or container that has a tight fitting lid, measure and add in the 3/4 cup mayo, 1/4 to 1/2 teaspoon of kosher salt (to taste) and then a half teaspoon of each; celery seed, dry mustard and pepper.
Next, add in the juice of half a lemon, 1-1/2 tablespoons honey and 1 tablespoon white vinegar.
Secure the lid and shake it really good and until the honey is incorporated through out. You may need to use a rubber spatula to get the inside edges of the jar.
Chill the dressing until ready to use.
In a large bowl add the shredded cabbage and carrots.
For the cabbage I quartered the cabbage into 4 large pieces and then cut each piece in half again (lengthwise) to get a total of 8 pieces (essentially eighths) and then used my knife to shred the cabbage. For the carrots, I just peeled them and grated them on my box grater.
Combine the cabbage and carrots and then pour in the desired amount of dressing.
Toss again until the cabbage and carrots are coated generously with the coleslaw dressing.
Serve immediately! Crisp, sweet and a little tangy. This classic coleslaw recipe is my favorite for picnics and barbecues because not only is it delicious, but it can serve a crowd easily.
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