Chet Atkins Coleslaw
Brighten up your next gathering with the refreshing crunch of Chet Atkins Coleslaw, a classic side dish bursting with vibrant textures and tangy flavors. This easy-to-make recipe combines finely shredded green cabbage, sweet carrots, and red onion with a creamy dressing made from mayonnaise, apple cider vinegar, Dijon mustard, and a hint of celery seed for a subtle aromatic twist. Perfectly balanced with a touch of sugar, salt, and pepper, this no-cook coleslaw comes together in just 15 minutes and is best served chilled, making it an ideal companion to barbecue, fried chicken, or sandwiches. Whether you're hosting a summer cookout or looking for a quick, make-ahead side dish, this coleslaw is a crowd-pleasing favorite that's both classic and satisfying.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 large Carrots
- 0.5 medium Red onion
- 0.5 cup Mayonnaise
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Celery seed
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the vegetables. Remove the outer leaves from the cabbage, then slice it in half and remove the core. Finely shred the cabbage using a knife, mandoline, or food processor, and place it in a large mixing bowl.
Peel the carrots and grate them using a box grater or food processor. Add the grated carrots to the bowl with the cabbage.
Thinly slice the red onion and finely chop the slices into smaller pieces. Add the onion to the bowl as well.
In a small separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, celery seed, salt, and black pepper until the dressing is smooth and well combined.
Pour the dressing over the shredded vegetables in the mixing bowl. Use tongs or a large spoon to thoroughly toss the vegetables with the dressing until evenly coated.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, let it chill for 1–2 hours.
Before serving, give the coleslaw a quick toss to redistribute the dressing. Serve cold as a side dish or accompaniment.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1738 mg | 76% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 33.2 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1189 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
