Cole Slaw the Ultimate
Elevate your side dish game with "Cole Slaw the Ultimate," a crisp, colorful, and tangy creation that's perfect for picnics, barbecues, or weeknight dinners. This vibrant coleslaw combines the satisfying crunch of freshly shredded green and red cabbages with the natural sweetness of grated carrots. The creamy dressing—made with mayonnaise, a zesty splash of apple cider vinegar, Dijon mustard for depth, and a hint of celery seed—packs an irresistible balance of tang and sweetness. Ready in just 20 minutes, this effortless recipe can be made ahead, ensuring the flavors meld beautifully while chilling in the fridge. Whether you’re serving it as a refreshing side dish or layering it on pulled pork sandwiches, this ultimate coleslaw will quickly become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 0.5 medium head Red cabbage
- 2 large Carrots
- 1 cup Mayonnaise
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons Sugar
- 1 teaspoon Celery seed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse and dry the green cabbage, red cabbage, and carrots.
Remove the outer leaves from the cabbages and cut them into quarters. Remove the cores and thinly slice or shred the cabbage into fine strips. Alternatively, use a food processor with a shredding attachment for convenience.
Peel the carrots and grate them using a box grater or the shredding attachment on a food processor.
In a large mixing bowl, combine the shredded green cabbage, red cabbage, and grated carrots.
In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and black pepper until smooth and well combined.
Pour the dressing over the cabbage and carrot mixture in the large bowl.
Using tongs or clean hands, toss the mixture thoroughly to evenly coat the vegetables in the dressing.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, refrigerate for 1-2 hours.
Before serving, give the coleslaw a final toss and adjust the seasoning with additional salt or pepper if needed.
Serve chilled as a side dish or on sandwiches, tacos, or barbecue plates.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.0 g | 227% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 3525 mg | 153% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 38.9 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2035 mg | 43% | |
*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.
