Coleslaw—crunchy, creamy, and endlessly tweakable 🥗. Let’s go classic first, then I’ll give some fun variations.
Classic Creamy Coleslaw
Ingredients
- 4 cups shredded cabbage (green, purple, or a mix)
- 1 carrot, shredded
- ½ cup mayonnaise
- 1–2 tbsp apple cider vinegar (or lemon juice)
- 1–2 tsp sugar
- Salt & pepper to taste
Method
- In a large bowl, combine cabbage and carrot.
- In a small bowl, mix mayo, vinegar, sugar, salt, pepper.
- Pour dressing over cabbage, toss until coated.
- Chill at least 30 minutes—flavors meld, crunch stays.
Variations / Upgrades
- Tangy: add a splash of mustard or yogurt
- Sweet & crunchy: diced apple or pineapple
- Spicy: a pinch of cayenne, horseradish, or sriracha
- Vinegar-based (no mayo): apple cider vinegar + olive oil + honey + Dijon
- Asian-style: shredded cabbage + carrot + sesame oil + rice vinegar + soy sauce + sesame seeds
💡 Pro tip: If you like a softer texture, salt cabbage lightly and let it sit 10–15 min before adding dressing—it draws out moisture and makes it tender.
I can give a super-crunchy, restaurant-style coleslaw recipe next that stays fresh for days if you want. Do you want that version?
