Description
This creamy coleslaw recipe is a classic summer side dish that's quick and easy to prepare. Featuring a tangy and slightly sweet dressing made with mayonnaise, apple cider vinegar, Dijon mustard, and maple syrup, it perfectly complements the crunch of shredded green cabbage, red cabbage, carrots, and scallions. Ideal for picnics, barbecues, or as a refreshing accompaniment to any meal.
Ingredients
Dressing
- 3/4 cup mayonnaise or vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 3/4 teaspoon celery seeds
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
Coleslaw
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, thinly peeled
- 3 scallions, chopped
Instructions
- Make the coleslaw dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, celery seeds, sea salt, and several grinds of freshly ground black pepper until smooth and well combined.
- Prepare the coleslaw: In a large bowl, combine the shredded green cabbage, shredded red cabbage, thinly peeled carrots, and chopped scallions. Pour the prepared dressing over the vegetable mixture.
- Toss and season: Toss everything together thoroughly to coat the vegetables evenly with the dressing. Taste and adjust seasoning by adding more sea salt and black pepper, if desired. Serve immediately or refrigerate for better flavor melding.
Notes
- For best results, use high-quality mayonnaise such as Sir Kensington's or make your own homemade mayo.
- To keep the coleslaw crisp, prepare it just before serving or within a few hours of serving.
- This recipe can be easily adapted to vegan by using vegan mayonnaise.
- Celery seeds add a unique flavor; omit if unavailable, but they add depth to the dressing.
- Adjust the sweetness by varying the amount of maple syrup according to your preference.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American