Classic Coleslaw

$- 4 cups green cabbage, finely shredded - 1 cup purple cabbage, finely shredded - 2 large carrots, grated - 1/2 cup mayonnaise - 1 tablespoon apple cider vinegar - 1 tablespoon honey - 1 teaspoon Dijon mustard - Salt and pepper to taste - Optional: 1/4 cup green onions, chopped When making coleslaw, the fresh vegetables matter. I use two types of cabbage for color and crunch. Green cabbage gives a nice base, while purple cabbage adds visual appeal. The carrots provide sweetness and texture. For the dressing, I stick to simple yet flavorful ingredients. Mayonnaise is creamy and binds everything. Apple cider vinegar adds tang, while honey gives a hint of sweetness. Dijon mustard rounds out the flavor with a little kick. I always season with salt and pepper. You can also add green onions for a fresh bite. This classic coleslaw is bright, crunchy, and perfect for any meal. Check out the Full Recipe for all the steps! To start, grab a large mixing bowl. First, combine the finely shredded green cabbage and purple cabbage. This mix gives your coleslaw a nice crunch and color. Next, add the grated carrots to the bowl. Carrots add sweetness and make your coleslaw more vibrant. In a separate smaller bowl, whisk together the dressing ingredients. Use 1/2 cup of mayonnaise, 1 tablespoon of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Add salt and pepper to taste. Make sure the dressing is smooth and well combined. This dressing is key to making your coleslaw tasty and creamy. Now it’s time to bring everything together. Pour the dressing over the vegetables in the large bowl. Toss everything together until the vegetables are evenly coated with the dressing. If you want, add 1/4 cup of chopped green onions for extra flavor. Cover the coleslaw and refrigerate for at least 30 minutes. This helps the flavors meld together. Serve chilled, and enjoy your refreshing side dish! You can check the Full Recipe for more details. For coleslaw, I love using green and purple cabbage. Green cabbage is crisp and refreshing. Purple cabbage adds a nice pop of color and extra crunch. Always pick fresh heads. Look for tight leaves and no brown spots. Store cabbage in the fridge, wrapped in a damp cloth. It will last about a week this way. To make the dressing creamier, try adding more mayonnaise. You can also mix in some sour cream. If you want a tangy taste, add more vinegar or mustard. For sweetness, increase the honey. Play around until you find the balance that you enjoy the most. Spices can really boost your coleslaw. Try adding celery seeds or black pepper for a kick. Fresh herbs, like dill or parsley, can also brighten the flavor. Want more crunch? Add chopped apples, nuts, or even sunflower seeds. These add-ins make your coleslaw even more exciting and tasty. For the full recipe, check out the detailed steps above. {{image_2}} Coleslaw has many classic forms. The traditional Southern coleslaw is creamy and sweet. It often uses a mix of green and purple cabbage. The dressing blends mayonnaise, sugar, and vinegar for a rich taste. This version pairs well with fried chicken and barbecue. Another classic is mustard-based coleslaw. This style uses mustard instead of mayonnaise. It gives a zesty kick. Combine mustard with vinegar and a bit of sugar. This mix makes a tangy dressing. Use it for a refreshing side with grilled meats. To make coleslaw healthier, swap mayonnaise for Greek yogurt. This change cuts fat while adding protein. Greek yogurt gives a creamy texture and tangy flavor. It’s a great option for a lighter dish. You can also add more vegetables for a nutrient boost. Try adding bell peppers, radishes, or broccoli. These veggies add crunch and color. They also increase vitamins and fiber. Experimenting with different vegetables makes coleslaw even more exciting. Coleslaw isn’t just a classic dish; it has global twists too. An Asian-inspired coleslaw uses sesame oil and soy sauce. This dressing gives a nutty and savory flavor. Add shredded carrots and edamame for extra crunch. It’s perfect for a fresh side with Asian dishes. For a Mexican-style coleslaw, use lime juice and cilantro. This version brightens up the dish. It’s refreshing and pairs well with tacos or grilled fish. Feel free to add jalapeños for some heat. These variations keep coleslaw interesting and fun. You can find the full recipe to explore these ideas at home. To keep your coleslaw fresh, store it in an airtight container. This helps retain crunchiness and flavors. Place the container in the fridge right after mixing. If stored correctly, coleslaw lasts about 3 to 5 days. Always check for signs of spoilage before serving. Coleslaw does not freeze well. The veggies get mushy after thawing. If you must freeze it, do so without the dressing. Store the mix in a freezer-safe bag or container. When you're ready, thaw in the fridge overnight. Add fresh dressing just before serving. Coleslaw pairs well with many dishes. It goes great with grilled meats, sandwiches, and barbecues. For the best taste, serve it chilled. I recommend letting it sit for a few minutes after taking it out of the fridge. This helps revive the flavors before enjoying your crunchy coleslaw. For the full recipe, check out the details above! Coleslaw has roots that trace back to ancient Rome. Romans made a dish of cabbage, eggs, and vinegar. The name "coleslaw" comes from the Dutch phrase "cabbage salad." Over time, it evolved into many styles. In America, coleslaw became a favorite side dish, especially at barbecues. Variations include creamy, vinegar-based, and even fruity styles. Each region adds its twist, making it a fun dish to explore. Yes, you can make coleslaw ahead. This allows the flavors to blend better. I recommend making it a day in advance. Just follow these steps: - Prepare the coleslaw as normal. - Store it in an airtight container. - Keep it in the fridge until you’re ready to serve. This way, you save time and enjoy the crunchy, refreshing taste. Watery coleslaw can be a common issue. This happens when vegetables release moisture. To fix this, use these tips: - Salt the cabbage before mixing. Let it sit for about 15 minutes. - Drain any excess liquid. - Make sure to mix the dressing just before serving. These steps help keep your coleslaw crunchy and prevent it from being soggy. This blog post covered how to make a great coleslaw. You learned about fresh veggies, the perfect dressing, and seasoning tips. I shared ways to choose the right cabbage and how to enhance its flavor. Various coleslaw types, from classic to global twists, offer fun options. Proper storage is key, too. With these tips, you can create a tasty coleslaw. Enjoy customizing your recipe to fit your taste. Now, go make some delicious coleslaw!$

Make your meals pop with this Crispy Crunch Classic Coleslaw recipe! This vibrant dish combines crunchy green and purple cabbage, sweet carrots, and a creamy dressing that's easy to whip up. Perfect as a side or topping, it adds a refreshing twist to any dinner. Get ready to impress your guests and elevate your meals!

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Ingredients

4 cups green cabbage, finely shredded

1 cup purple cabbage, finely shredded

2 large carrots, grated

1/2 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

Salt and pepper to taste

Optional: 1/4 cup green onions, chopped

Instructions

In a large mixing bowl, combine the finely shredded green cabbage and purple cabbage.

Add the grated carrots to the bowl, mixing them thoroughly with the cabbage.

In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and well combined.

Pour the dressing over the cabbage and carrot mixture.

Toss everything together until the vegetables are evenly coated with the dressing.

If using, add the chopped green onions and gently mix again.

Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve chilled as a refreshing side to any meal.

Prep Time: 15 min | Total Time: 45 min | Servings: 6-8