Description
Light, crunchy, and packed with fresh flavors, this Coleslaw Recipe is the ultimate side dish for any occasion. Whether you’re serving it with BBQ ribs, fried chicken, or fish tacos, this quick and easy coleslaw brings a refreshing balance of textures and flavors to your table. The creamy, tangy dressing ties everything together for a dish that’s always a crowd favorite.
Ingredients
- 3 cups green cabbage, shredded
- 2 cups purple cabbage, shredded
- 1 cup carrot, shredded
For the Dressing:
- 1 tablespoon shallots, minced
- 2 teaspoons Dijon mustard (whole grain or smooth)
- 2 tablespoons white wine vinegar
- ½ cup light mayonnaise
- ½ teaspoon kosher salt
- Black pepper, to taste
Instructions
1. Shred the Vegetables:
Shred the green cabbage, purple cabbage, and carrot using a sharp knife, mandoline slicer, or food processor. Combine them in a large mixing bowl.
2. Make the Dressing:
In a separate small bowl, whisk together the minced shallots, Dijon mustard, white wine vinegar, light mayonnaise, kosher salt, and black pepper. Adjust the seasoning to taste.
3. Toss the Coleslaw:
Pour the dressing over the shredded vegetables. Use tongs or a large spoon to toss until the vegetables are evenly coated with the dressing.
4. Chill:
Refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld and enhances the crispness of the vegetables.
5. Serve and Enjoy:
Once chilled, give the coleslaw a quick toss and serve it as a side dish, sandwich topping, or taco filler.
Notes
- Make Ahead: Coleslaw tastes even better when made ahead of time. You can prepare it up to 1 day in advance for maximum flavor.
- Add-Ins: Experiment with extras like diced apples, raisins, or sunflower seeds for added sweetness and crunch.
- Healthier Option: Swap light mayonnaise for Greek yogurt to make the dressing lighter.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American