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–+ servings
a bowl filled with homemade coleslaw
Print Recipe
4.75 from 4 votes

Classic Coleslaw

This Classic Coleslaw has crispy cabbage coated in a creamy dressing with a little tang. It's the perfect balance of texture and flavor!
Prep Time15 minutes
Refrigerate1 hour
Total Time1 hour 15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Coleslaw
Servings: 8 servings
Author: Rachel Farnsworth

Ingredients

  • 1 medium head green cabbage about 6 cups shredded
  • 1 small head purple cabbage about 2 cups shredded
  • 3 medium carrots shredded
  • 1/2 medium white onion thinly sliced (or sweet onion)
  • 1/2 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Core 1 medium head green cabbage and 1 small head purple cabbage. Shred using a cheese grater or food processor or cut into fine slices. Transfer to a medium-size mixing bowl or serving bowl.
  • Shred 3 medium carrots and finely slice 1/2 medium white onion. Add to the cabbage.
  • Stir in 1/2 cup mayonnaise, 2 tablespoons red wine vinegar, 2 tablespoons dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
  • Cover and refrigerate 1 to 2 hours before serving.

Video

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Notes

OPTIONS AND VARIATIONS
  • Use a bag of pre-shredded cabbage and carrots as a time saver.
  • Looking to lighten things up? Use plain greek yogurt in place of the mayonnaise.
  • Don't like creamy coleslaw? Try leaving out the mayonnaise and replacing it with 2 teaspoons of extra virgin olive oil for a vinaigrette coleslaw.
 
MIX IN IDEAS: slivered almonds, dried cranberries, chopped chicken, chopped apples, diced mango.

Nutrition

Serving: 1cup | Calories: 135kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 237mg | Potassium: 246mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4130IU | Vitamin C: 34.2mg | Calcium: 45mg | Iron: 0.6mg
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