I love how easy this coleslaw is to prepare with just a few simple ingredients and minimal prep time. The combination of green cabbage, purple cabbage, and carrots creates a colorful salad with plenty of crunch.
I also enjoy how versatile this recipe is because it pairs beautifully with barbecue meals, burgers, or fried chicken. Making it ahead of time allows the flavors to blend together even more, which makes it perfect for gatherings and meal prep.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 cups green cabbage finely shredded 2 cups purple cabbage finely shredded 1 cup carrot finely shredded
For The Dressing
½ cup mayonnaise 1 tbsp apple cider vinegar 1/2 tsp celery seeds 2 tsp sweetener 1/4 tsp salt or more to taste 1/4 tsp pepper or more to taste fresh dill optional
Directions
I begin by making the dressing. In a medium bowl, I combine the mayonnaise, apple cider vinegar, celery seeds, sweetener, salt, pepper, and fresh dill if using.
I whisk the dressing ingredients together until smooth and fully combined.
Using a mandoline or a sharp knife, I finely shred the green cabbage, purple cabbage, and carrots.
I place the shredded vegetables into a large mixing bowl.
I pour the dressing over the vegetables and gently mix everything together using a silicone spatula until evenly coated.
I refrigerate the coleslaw for at least 1 hour before serving so the flavors have time to develop.
I sometimes add sliced green onions or chopped parsley for extra freshness and flavor. For a sweeter version, I mix in a handful of raisins or diced apples.
When I want extra crunch, I like adding sunflower seeds or chopped nuts. I also occasionally use Greek yogurt in place of part of the mayonnaise for a lighter dressing.
Storage/Reheating
I store the coleslaw in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop as it chills, although the cabbage softens slightly over time.
This salad does not require reheating since it is best served cold and crisp.
FAQs
Can I make coleslaw ahead of time?
Yes, I often prepare it several hours ahead because the flavor improves after chilling.
How do I keep coleslaw crunchy?
I avoid overdressing the salad and keep it refrigerated until serving.
Can I use pre-shredded cabbage?
Yes, pre-shredded coleslaw mix works well for saving time.
What can I use instead of mayonnaise?
I sometimes substitute Greek yogurt or a combination of yogurt and mayonnaise.
Is fresh dill necessary?
No, the dill is optional, but I think it adds a nice fresh flavor.
Can I make this coleslaw sweeter?
Yes, I simply increase the sweetener slightly or add raisins or apples.
What dishes pair well with coleslaw?
I enjoy serving it with barbecue, burgers, sandwiches, grilled meats, or fried chicken.
Can I freeze coleslaw?
I do not recommend freezing because the vegetables lose their crisp texture after thawing.
Why should I chill the coleslaw before serving?
Chilling allows the flavors to blend together and slightly softens the cabbage.
Can I add other vegetables?
Yes, I sometimes add bell peppers, onions, or shredded broccoli for extra color and texture.
Conclusion
This coleslaw salad is a classic side dish with crisp vegetables and a creamy flavorful dressing that comes together quickly and easily. I love how refreshing and versatile it is for picnics, barbecues, and everyday meals. Whether I serve it alongside grilled dishes or sandwiches, it always adds cool crunch and bright flavor to the table.
This coleslaw salad is crisp, creamy, and full of fresh flavor from shredded cabbage, carrots, and a simple homemade dressing. It is a refreshing side dish that pairs perfectly with barbecue, sandwiches, burgers, and grilled meals.
Ingredients
3 cups green cabbage, finely shredded
2 cups purple cabbage, finely shredded
1 cup carrot, finely shredded
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1/2 teaspoon celery seeds
2 teaspoons sweetener
1/4 teaspoon salt, or more to taste
1/4 teaspoon pepper, or more to taste
Fresh dill, optional
Instructions
In a medium bowl, combine the mayonnaise, apple cider vinegar, celery seeds, sweetener, salt, pepper, and fresh dill if using.
Whisk the dressing ingredients together until smooth and fully combined.
Using a mandoline or sharp knife, finely shred the green cabbage, purple cabbage, and carrots.
Place the shredded vegetables into a large mixing bowl.
Pour the dressing over the vegetables and gently mix everything together using a silicone spatula until evenly coated.
Refrigerate the coleslaw for at least 1 hour before serving so the flavors can develop.
Serve chilled.
Notes
Pre-shredded coleslaw mix can be used to save preparation time.
Greek yogurt can replace part of the mayonnaise for a lighter dressing.
Add sliced green onions or parsley for extra freshness.
Raisins or diced apples create a sweeter variation.
Sunflower seeds or chopped nuts add extra crunch.
Store in an airtight container in the refrigerator for up to 3 days.
Do not freeze because the vegetables lose their crisp texture after thawing.
