I make this coleslaw when the grill warms up and the patio gets loud. The bowl hits the table and the crunch starts. I toss ribbons of cabbage and little threads of carrot. The dressing looks pale and glossy. It hugs each strand and leaves a bright tang. I taste a forkful and think yes that snap works. We keep this coleslaw recipe light and calm. I go for a sweet creamy coleslaw recipe feel yet keep balance. I lean on vinegar for lift and a soft hint of maple for round edges. Friends call it the best coleslaw recipe and I grin. It fits weeknights. It fits cookouts. It fits a quick coleslaw recipe need when time runs short. I learned to mix the cabbage coleslaw recipe right before dinner. The shreds stay crisp and the color stays bold. My homemade coleslaw recipe trick is simple. Salt the slaw just a pinch then dress and toss. We eat and nod. Plates clear and the bowl sits empty which feels like a small win for a coleslaw recipe healthy plan.
Table of Contents
- 1 Key Takeaways
- 2 Easy Coleslaw Recipe
- 3 Ingredients for Coleslaw
- 4 How to Make Coleslaw
- 5 Tips for Making Coleslaw
- 6 Making Coleslaw Ahead of Time
- 7 Storing Leftover Coleslaw
- 8 Try these salads next
- 9 Coleslaw
- 10 Nutrition
1 Key Takeaways
I write this with a bowl near my elbow and a fork that keeps sneaking in. This coleslaw recipe stays crisp and bright. It fits grilled food. It likes weeknights. It travels well. We keep it simple and we keep it fresh.
Nancy at Nancy Cooks shares a calm method. Shred cabbage. Whisk a balanced dressing. Toss right before you eat. The crunch lasts. The color pops. The bowl empties. No fuss and no wait.
The mix welcomes swaps. Use a little yogurt for a lighter feel. Try maple for a soft sweet note. Go for homemade coleslaw with vinegar when you want tang. Serve a creamy slaw when the table wants comfort.
2 Easy Coleslaw Recipe
I reach for this coleslaw recipe when guests show up and the grill wakes up. The words coleslaw recipe sit on my list twice because it never lets me down. Simple steps. Clean flavor. Fast toss. The bowl lands and folks lean in.
We build a simple coleslaw recipe that favors balance. Vinegar lifts. Mayo smooths. A small hit of maple rounds the edge. Salt wakes the cabbage. Pepper adds bite. I like a classic coleslaw recipe when burgers or ribs take the stage.
Short on time works fine. This quick mix is an easy coleslaw for bbq nights. The shreds drink just enough dressing and stay crisp. I make it and smile. Friends ask for seconds and the platter sighs in relief.
3 Ingredients for Coleslaw
Green cabbage Fine shreds give crunch and mild flavor. I use a firm head and slice thin so each bite snaps and stays juicy.
Red cabbage A cup or two brings color and a light pepper note. The mix looks lively and eats well with grilled food.
Carrots Grated threads add a soft sweet taste and a tender bite. The orange glow makes the bowl look friendly.
Scallions Thin slices give a gentle onion lift. The pale green tips taste bright and never take over.
Mayonnaise The base that gives body. For a lighter path swap part with plain yogurt for a healthy coleslaw without mayo feel.
Apple cider vinegar Sharp and clean. It cuts through fat and leaves a fresh finish that keeps the fork moving.
Dijon mustard A small spoon wakes the dressing and gives grip. The shreds hold more flavor with it.
Maple syrup A small splash rounds the tang. Honey works too. I keep it light so the cabbage leads.
Celery seed Tiny but bold. It brings that diner slaw note that many of us crave and remember.
Fine sea salt and black pepper Season with care. Taste and nudge. The bowl tells you when it hits right.
4 How to Make Coleslaw
Step one Shred the cabbage and grate the carrots. Add them to a large bowl. Sprinkle a small pinch of salt and toss with your hands to wake the crunch.
Step two Whisk mayonnaise vinegar Dijon maple celery seed salt and pepper in a small bowl. The dressing turns smooth and glossy with a few quick strokes.
Step three Pour the dressing over the shreds. Toss until every strand shines. Taste and add a drop of vinegar or a grain of salt if you want more lift.
Step four Rest the bowl for ten minutes. Toss again. Serve right away so the texture stays firm and the flavor stays bright.
5 Tips for Making Coleslaw
Use cold cabbage. Chill the head before you slice. Cold leaves cut clean and keep that sharp crunch that we love in a creamy coleslaw recipe.
Dress with a light hand. You can add more. You cannot pull it back. The best bite tastes crisp not heavy. The fork should glide not drag.
Season in layers. A tiny pinch of salt before dressing. A tiny pinch after. Pepper at the end. This path gives a balanced coleslaw that shines with grilled meat or fish.
6 Making Coleslaw Ahead of Time
Prep the vegetables early. Store the shreds in a sealed container with a paper towel to catch extra moisture. The texture stays tight and bright.
Keep the dressing in a small jar. Shake before you use. Toss right before dinner for snap. When you need a creamy slaw at noon this plan helps.
For picnics pack the parts. Mix at the table. This avoids soggy edges and keeps the color bold. It feels fresh and looks sharp in photos.
7 Storing Leftover Coleslaw
Place leftovers in an airtight box. Chill for one day. The flavor deepens a touch. The crunch softens a little but still reads as crisp.
Refresh with a splash of vinegar and a pinch of salt. Toss and taste. Add a spoon of cabbage salad mix if you have it on hand.
If the bowl looks dry add a small spoon of dressing. Fold gently. Serve with ribs burgers or grilled tofu and that easy smile returns.
8 Try these salads next
9 Coleslaw
Coleslaw Recipe Easy Creamy Crunchy Slaw
Ingredients
For the Slaw
- 6 cups green cabbage finely shredded
- 2 cups red cabbage finely shredded
- 1 cup carrots grated
- 3 scallions thinly sliced
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1/2 teaspoon celery seed
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Instructions
For the Slaw
- Add green cabbage red cabbage carrots and scallions to a large bowl.
- Toss with clean hands to mix and fluff the shreds.
For the Dressing
- Whisk mayonnaise vinegar Dijon maple syrup celery seed salt and pepper in a small bowl until smooth.
- Pour the dressing over the vegetables.
- Toss until every strand looks lightly coated.
- Taste and add a pinch more salt or a splash of vinegar if you like.
- Let the bowl rest for 10 minutes then toss again and serve.
10 Nutrition
A one cup serving lands near one hundred seventy calories when you follow the base mix from Nancy Cooks. Fat stays modest. Protein reads low. Carbs come from cabbage and carrot and a touch of maple. Fiber sits in a helpful range.
Sodium depends on your salt and your mayonnaise. Taste and adjust with care. For a lighter path try half yogurt. For a brighter path lean on homemade coleslaw with vinegar and cut the mayo.
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