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Coleslaw · Creamy

Creamy Classic Coleslaw

A tangy-sweet creamy dressing with a hint of celery seed coats crunchy cabbage and carrot. Five minutes of work, then the fridge does the rest.

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Prep
10 min
Total
40 min
Serves
8
Level
Easy

Ingredients

Dressing

  • ¾ cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1 tsp Dijon mustard
  • ½ tsp celery seed
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Slaw

  • 14 oz coleslaw mix, or 6 cups shredded cabbage plus 1 grated carrot
  • 2 tbsp red onion, very finely chopped (optional)

Steps

  1. In a large bowl, whisk the mayonnaise, vinegar, sugar, mustard, celery seed, salt and pepper until the sugar dissolves.
  2. Add the coleslaw mix and red onion and toss with tongs until everything is evenly coated.
  3. Cover and refrigerate so the cabbage softens slightly and the flavors come together.
  4. Toss again, taste and add a little more salt or vinegar if you like, then serve cold.

Tip: Slaw gets juicier as it sits. Make it no more than a few hours before serving for the most crunch.

Tip: Keep it in the fridge until serving and don't leave it out more than 2 hours.

Storage: Refrigerate up to 3 days. Stir before serving.

Estimated nutrition per serving: 160 calories · protein <1 g · carbohydrates 5 g · fiber 1 g · sugars 3 g · fat 16 g (saturated 2.5 g) · sodium 260 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.