Easy Creamy Coleslaw
Recipe from Two Peas and Their Pod
A crisp and creamy homemade coleslaw made with fresh cabbage, carrots, and a tangy-sweet dressing. Quick to make and perfect as a side for BBQ, burgers, or tacos—this classic slaw is always a crowd-pleaser.
Servings: 6
Calories: 154kcal
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon celery seed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 green onions, chopped
Instructions
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, mustard, honey, celery seeds, salt, and pepper.
- Add the shredded cabbage, carrots, and green onions. Toss until evenly coated. Refrigerate at least 30 minutes before serving so the flavors can develop.
Notes
How to Store: Store the coleslaw in an airtight container in the refrigerator. It stays fresh for up to 3 days, though it's best within the first 24 hours when it's still crisp. The longer it sits, the softer the cabbage gets. If you prefer crunch, keep the dressing and veggies separate until you're ready to serve.
Nutrition
Calories: 154kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 363mg | Potassium: 245mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3994IU | Vitamin C: 36mg | Calcium: 48mg | Iron: 1mg