The Best Coleslaw Recipe | Cabbage Salad

Best coleslaw recipe | Cabbage salad as a side for chicken wings, sandwiches, burgers, and sliders.

5 from 6 votes

The Best Coleslaw Recipe | Cabbage Salad

Coleslaw is a crunchy and creamy salad or side dish with tons of flavor prepared in less than 10 minutes. The shredded cabbage is tossed in a creamy mayonnaise dressing. Coleslaw is one of the best make-ahead recipes that can be served as topping for sliders, sandwiches, or tacos, as a side with wings, or even along with french fries.

Prep Time10

Course: Appetizer, Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 190kcal

Author: Kushi

Equipment

Bowl

Ingredients

3 to 4 cups cabbage shredded green, red, purple (combined)
10 to 12 Baby carrots julienned
2 Celery sticks finely chopped
1 tablespoon Cilantro / Coriander leaves optional
1 Spring onion chopped optional

coleslaw dressing

½ cup Mayonnaise
2 tablespoon Apple cider vinegar or 1 tablespoon white vinegar
1 tablespoon Sugar
Salt to taste
Black pepper powder to taste
2 tablespoon Yogurt or sour cream optional

Instructions

Add shredded cabbage, julienned carrot, chopped celery, cilantro, and spring onions in a large bowl.
3 to 4 cups cabbage shredded, 10 to 12 Baby carrots, 2 Celery sticks, 1 tablespoon Cilantro / Coriander leaves, 1 Spring onion chopped
In a medium bowl, whisk together mayonnaise, vinegar, yogurt, sugar, salt, and pepper and toss it with the cabbage mixture.
½ cup Mayonnaise, 2 tablespoon Apple cider vinegar, 1 tablespoon Sugar, Salt, Black pepper powder, 2 tablespoon Yogurt or sour cream
Cover this coleslaw with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to blend. Toss again before serving.

Notes

Make sure to rest the coleslaw in the refrigerator for at least 1 hour. This will make them soft and creamy and will let the flavors blend.
Add more dressing if desired.
If you like it spicy, add 1 teaspoon of Sriracha or hot sauce or ½ teaspoon of Cayenne powder.
Another dressing that I make for coleslaw is vinaigrette coleslaw. Add 2 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, 2 tablespoon sugar, salt and pepper, ½ teaspoon celery seeds, and 1 or 2 tablespoon vegetable or canola oil.
You can add pepper, onion, shredded pear, apple, pineapple, and even grated cheese, along with carrots and cabbage.
Another popular variation is broccoli slaw, where broccoli is used instead of cabbage.
Barbecue slaw, which is also called red slaw, is popular in the United States and is made using ketchup and vinegar dressing.
To make the slaw light, you can completely skip the mayo and use yogurt if needed.
Any leftovers can be stored in the refrigerator for 3 to 5 days. If it releases any water, drain it away. Add a little extra yogurt or mayonnaise before serving.

Nutrition