Here’s a creamy, classic Coleslaw that’s perfect for BBQ, fried chicken, or sandwiches.
Classic Creamy Coleslaw (Serves 4–6)
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage (optional, for color)
- 1 cup shredded carrots
- ¼ cup finely diced red onion (optional)
Dressing
- ¾ cup mayonnaise
- 1½ tbsp apple cider vinegar
- 1 tbsp lemon juice (optional but brightens flavor)
- 1–2 tbsp sugar (adjust to taste)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp celery seed (optional but traditional)
Instructions
- Prep the veggies
In a large bowl, combine cabbage, carrots, and onion. - Make the dressing
In a separate bowl, whisk together mayo, vinegar, lemon juice, sugar, salt, pepper, and celery seed. - Combine
Pour dressing over cabbage mixture and toss well until evenly coated. - Chill
Refrigerate at least 30 minutes before serving (1–2 hours is even better).
Variations
- Southern-style sweeter: Add an extra tablespoon of sugar.
- Tangy vinegar slaw (no mayo):
Mix ¼ cup apple cider vinegar + 2 tbsp olive oil + 1 tbsp sugar + salt & pepper. - KFC-style copycat: Add 1 tbsp grated onion and 2 tbsp buttermilk to the dressing.
- Crunchy twist: Add sliced almonds or sunflower seeds.
Make-Ahead Tip
Coleslaw can be made a day ahead. If it releases too much liquid, just stir before serving.
If you’d like, I can also give you a lighter version or a vinegar-only BBQ slaw.
