Classic Creamy Coleslaw Recipe

Classic Coleslaw mixes fine shredded cabbage carrots in creamy mayo vinegar dressing with celery seed zip. No-cook toss chills 1 hour for crunchy tender balance, American staple slays BBQ ribs burgers. Tangy sweet crunch holds hours no wilt, feeds crowds fast.

Classic Creamy Coleslaw Recipe

Shredded cabbage carrots creamy tangy dressing. Chilled American BBQ side, ready 15 minutes plus chill.

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Prep Time 15 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Slaw Base

• 1 medium green cabbage 2 lb
• 2 large carrots
• 1 small onion

Creamy Dressing

• 1 cup mayonnaise
• 2 tbsp apple cider vinegar
• 2 tbsp sugar
• 1 tsp celery seed
• ½ tsp salt
• ¼ tsp black pepper

Equipment

• Chef’s knife
• Cutting board
• Cuisinart food processor
• Pyrex mixing bowl
• Whisk
• Measuring cups & spoons

Method

 

1. Quarter 1 cabbage core remove using chef’s knife cutting board. Shred fine Cuisinart food processor blade 4 pulses. Shred 2 carrots 1 onion same blade quick bursts. Pyrex bowl dump all dry.​
2. Pyrex bowl whisk 1 cup mayo 2 tbsp vinegar 2 tbsp sugar 1 tsp celery seed ½ tsp salt ¼ tsp pepper. Whisk 1 minute smooth thick no lumps trails off whisk.​
3. Pour dressing over shreds Pyrex bowl. Toss spatula fold gentle 2 minutes all coated no dry spots. Taste adjust salt vinegar pinch.​
4. Lid Pyrex bowl fridge 1 hour minimum melds flavors crisps. Scoop serve cold extra pepper top.

Notes

• Shred fine uniform Cuisinart no big chunks chew tough; pulse short bursts rice-like.
• 1 hour chill minimum draws cabbage water thickens dressing no watery pool; 4 hours max crunch holds.
• Taste midway toss: more vinegar tang punch, sugar mellows bite, celery seed secret umami pop irreplaceable.
• Day ahead shred store dry airtight, dress before serve prevents mush; onion milds with time no raw bite.