Description

This classic coleslaw recipe combines finely shredded green cabbage and shredded carrots with a creamy, tangy dressing made from mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and a hint of sweetness from sugar. Perfectly chilled and allowed to rest, this coleslaw offers a refreshing, crisp side dish ideal for barbecues, picnics, or as a complement to sandwiches and burgers.

Ingredients

Scale

Vegetables

7 cups green cabbage, finely shredded
1 medium carrot, shredded (about 1 1/2 cups)

Dressing

1/2 cup Hellman’s mayonnaise (or other whole egg mayo)
1/2 cup sour cream or full-fat yoghurt
1 1/2 tablespoons apple cider vinegar (or white wine vinegar as a substitute)
2 teaspoons Dijon mustard
2 tablespoons white sugar
3/4 teaspoon celery salt
1/4 teaspoon black pepper

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Instructions

Mix Dressing: In a medium bowl, combine the mayonnaise, sour cream or yoghurt, apple cider vinegar, Dijon mustard, white sugar, celery salt, and black pepper. Whisk together until smooth and evenly mixed.
Prepare Vegetables: Place the finely shredded cabbage and shredded carrot into a large bowl. Pour the prepared dressing over the vegetables and toss thoroughly to coat all pieces evenly.
Rest and Marinate: Allow the coleslaw to sit for at least 20 minutes before serving, ideally 2 hours or overnight in the refrigerator. This resting period softens the cabbage and carrots, releases moisture to thin the dressing, and enhances the overall flavor.
Final Toss: Give the coleslaw a good toss before serving to redistribute the dressing and ensure every bite is flavorful.

Notes

Using full-fat mayonnaise and sour cream or yoghurt gives the dressing a richer flavor and creamier texture.
The resting time is crucial for softening the vegetables and blending the flavors, so try to prepare the coleslaw in advance.
Celery salt adds a subtle depth and slight saltiness unique to classic coleslaw.
You can substitute apple cider vinegar with white wine vinegar if needed without compromising taste.
For a healthier version, consider using low-fat yoghurt but be aware the texture and creaminess might vary slightly.