Coleslaw is a classic American side but is also great on sandwiches! This salad takes only a few minutes to make and is full of crisp vibrant vegetables dressed in a simple sugar-free sauce.
No potluck is complete without Coleslaw! Not only is this salad great on it’s own, it’s terrific on bbq sandwiches! For freshness and extra texture, add it to your Pulled Pork or shredded chicken. Don’t forget a side of Slow Cooker Baked Beans with Bacon and Summer Fruit Salad!
Made from scratch is always best and this Coleslaw does not disappoint! IT’s really not all that much more time consuming. The extra couple minutes and measuring utensils is definitely worth it!
Ingredients for Coleslaw:
- Cabbage– Learn more about all the varieties of cabbage here. For this recipe, green and red cabbage are used for their firm crisp texture. Both are low in calorie and full of nutrients.
- Carrot– These add color, crisp texture, and sweetness to the salad
- Parsley– This fresh underrated herb takes the salad to a whole new level with it’s earthy taste.
- Mayonnaise– Use good quality mayonnaise. Also, full-fat has the best flavor.
- Vinegar– Cider vinegar adds a tangy fruity flavor to the salad.
- Mustard– Dijon is my favorite to use in salad dressings. It has a milder flavor.
- Celery Seed– This taste a lot like celery- savory, earthy, and bitter. It is often used in dressings, sauces, and brines.
- Pepper– Fresh cracked pepper provides the best and more intense flavor.
How to make Coleslaw:
Time needed: 10 minutes.
- Make the Dressing
In a small bowl, mix together the mayonnaise, vinegar, mustard, celery seed, and pepper.
In a large bowl, toss together the cabbage, carrot, and parsley. Add about 3/4 of the dressing and mix until evenly coated. Add more dressing if desired.
Yes! Prep the vegetables and dressing separately and store in covered in the fridge. Mix together just before serving. Unlike leafy greens, cabbage doesn’t wilt quite as fast.
Yes! If you want to cut down prep time, definitely! If you’re going for aesthetics, I recommend chopping up your own cabbage and carrots. Bagged cabbage tends to not have as much red cabbage or carrots.
Many recipes for coleslaw call for added sugar; however, this recipe does not. The fresh carrots add quite a bit of sugar that I feel is just enough. Feel free to add sugar to the dressing if desired.
If using this coleslaw as a condiment on a bbq sandwich I like it best without added sugar since the bbq sauce is already really sweet.
Remove the outer wilted leaves. Rinse under cold water, cut in half, and cut out the core. Slice or chop into desired size.
TOOLS USED TO MAKE THIS COLESLAW:
- Knife Set– This set of knives is of great quality and affordable. I’ve had them over 10 years and they’re still going strong!
- Cheese Grater– Freshly grated cheese is so much better and this grater is the best! I love that it has two sides, folds up, and stands sturdy when grating. It’s also great for grating carrots and zucchini!
- Pyrex Mixing Bowls with Lids– I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it. 100 years glass set
LOOKING FOR MORE SIDE SALADS? CHECK OUT THESE:
- The Best Broccoli Bacon Salad
- Crunchy Asian Broccoli Slaw
- Pineapple Cucumber Salad
- Refreshing Creamy Cucumber Salad
- Lightened Up Grape Salad
- 2 cups green cabbage, sliced thin
- 2 cups red cabbage, sliced thin
- 1/2 cup carrot, grated
- 1/4 cup parsley, chopped
For the Dressing:
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons dijon mustard
- 1/2 teaspoon celery seed
- salt and fresh ground pepper
- In a small bowl, mix together the mayonnaise, vinegar, mustard, celery seed, and pepper.
- In a large bowl, toss together the cabbage, carrot, and parsley. Add about 3/4 of the dressing and mix until evenly coated. Add more dressing if desired.