Easy Classic Coleslaw
This is the easiest classic coleslaw filled with cabbage, carrots, chives, cilantro and a creamy mayo dressing.
Ingredients
- 2 lbs cabbage , shredded (such as green, purple, napa, or mixture)
- 3 medium carrots , freshly shredded
- ½ cup cilantro , roughly chopped
- ¼ cup fresh chives or green onions , chopped
Dressing:
- 1 cup mayonnaise , or greek yogurt if you prefer
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery seeds
- ½ teaspoon salt , plus more as needed
- ¼ teaspoon pepper
Instructions
- In a large bowl toss the shredded cabbage, shredded carrots, cilantro and chives or green onions.
- In a separate bowl, whisk together the mayonnaise, mustard, apple cider vinegar, celery seeds and salt and pepper. Taste and adjust seasonings if needed.
- Toss dressing with the vegetables. This makes a heavily dressed coleslaw, so if you like, start with half of the dressing initially and add more as needed.
- Serve right away for crunchiest coleslaw. Coleslaw will also keep in the fridge for several days, though I recommend serving within 1-2 days.
Notes
Make-ahead instructions: Coleslaw will soften as it sits because the salt draws out moisture from the cabbage. To prep in advance and still serve fresh, prep the cabbage mixture and dressing separately and store them in the fridge for at least a week, and then mix right before serving.
Coleslaw can be stored in the fridge for several days, but will lose its crunch the longer it sits. I like to use it up within 1-2 days.
Calories: 155kcal, Carbohydrates: 6g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 254mg, Potassium: 185mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2715IU, Vitamin C: 29mg, Calcium: 40mg, Iron: 1mg
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