Classic Coleslaw Recipe
Coleslaw, a favorite side dish with ancient Roman roots, has evolved into many variations across cultures. This easy, quick recipe blends creamy dressing with crunchy veggies, making it a classic in American cuisine. It's perfect for any occasion, whether a backyard barbecue or a family dinner.
Ingredients
- Fresh Vegetable Components:
- Green cabbage
- Red cabbage
- Carrots
- Scallions optional
- Parsley optional
- Creamy Dressing Elements:
- Mayonnaise
- Apple cider vinegar
- Dijon mustard
- Celery seeds
- Salt and pepper
- Honey or sugar optional for sweetness
Instructions
- Shred 1 small head of cabbage (about 2 pounds) using a sharp knife or mandolin.
- Grate 3 large carrots.
- Thinly slice 1 bunch of scallions (optional).
- Place the shredded veggies in a large bowl. Add 1 tablespoon of salt and let it sit for 1 hour, then rinse and dry well.
- Prepare the dressing in another bowl by mixing:
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 2 tablespoons apple cider vinegar
- 1-2 tablespoons honey or sugar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon celery seeds
- Salt and pepper to taste
- Pour the dressing over the veggies and toss to coat.
- Chill and serve after mixing.
Notes
- For extra flavor, add scallions or cilantro.
- Use a salad spinner to dry the vegetables after rinsing.
- The coleslaw can be stored in separate containers for veggies and dressing to keep it fresh longer.