Classic Coleslaw

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I have always believed that the simplest recipes often bring the most joy, and Classic Coleslaw is the perfect example. Whenever I prepare this dish, it instantly transports me to sunny afternoons filled with barbecues, picnics, and laughter. The crisp cabbage, vibrant carrots, and creamy dressing make it a timeless side dish that pairs beautifully with just about everything. Whether it’s nestled next to a plate of smoky ribs or served as a topping for pulled pork sandwiches, coleslaw adds a refreshing crunch and a burst of flavor.

Over the years, I’ve experimented with different variations, but I always return to this tried-and-true Classic Coleslaw. It’s easy to prepare, requires minimal ingredients, and can be made ahead of time, making it a go-to for busy days and casual gatherings alike. I’m excited to share this beloved recipe with you — it’s a staple that everyone should have in their repertoire.

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Why You’ll Love This Classic Coleslaw

• Quick & Easy: No need for fancy equipment — just a bowl, a knife, and a grater.
• Make-Ahead Friendly: The flavors get even better as it chills.
• Versatile: Complements a wide range of dishes, from grilled meats to fish tacos.
• Customizable: You can adjust the sweetness, tang, and creaminess to your liking.
• Refreshing: Provides a crisp, cool contrast to rich and hearty meals.

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What Type of Cabbage Should I Use for Classic Coleslaw?

When it comes to making Classic Coleslaw, the type of cabbage you choose will shape both the flavor and the texture of the dish. I personally love using a combination of green cabbage and purple (red) cabbage. Green cabbage offers a mild flavor and satisfying crunch, while purple cabbage brings a beautiful color and a slightly peppery note. If you prefer a softer slaw, Savoy cabbage is a nice alternative — it’s tender with a delicate flavor. Whatever you choose, just make sure the cabbage is fresh and crisp for the best results.

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Options for Substitutions

One of the joys of coleslaw is how adaptable it is. Here are a few easy substitutions if you want to switch things up:

• Cabbage Mix: If you’re short on time, a pre-shredded coleslaw mix works perfectly well.
• Carrots: You can swap out fresh carrots with bagged matchstick carrots to save on prep.
• Mayonnaise: For a lighter version, try using Greek yogurt or a combination of yogurt and mayo.
• Vinegar: Apple cider vinegar gives a nice tang, but white wine vinegar or lemon juice also works.
• Sweetener: Sugar is traditional, but honey or maple syrup can be used for a more natural sweetness.
• Herbs: A sprinkle of fresh parsley, dill, or even chives adds extra flavor and color.

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Ingredients for This Classic Coleslaw

Each ingredient in this coleslaw recipe plays an important role in building its fresh flavor and creamy texture. Here’s what you’ll need and why:

• Green Cabbage
  The foundation of the slaw. It brings that signature crunch and a mild, slightly sweet flavor.
• Purple (Red) Cabbage
  Adds vibrant color and a touch of peppery flavor, making the dish visually appealing.
• Carrots
  For natural sweetness and an extra layer of crunch.
• Mayonnaise
  Creates the creamy base of the dressing and balances the acidity.
• Apple Cider Vinegar
  Brings a bright, tangy flavor that cuts through the richness of the mayo.
• Sugar
  A small amount balances the vinegar and enhances the natural sweetness of the cabbage and carrots.
• Salt & Black Pepper
  Essential for seasoning and rounding out the overall flavor.
• Fresh Parsley (optional)
  Adds a pop of freshness and color to the finished dish.

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Step 1: Prepare the Vegetables

Start by finely shredding the green cabbage and purple cabbage. You can use a sharp knife, a mandoline slicer, or a food processor — whichever method you’re most comfortable with. Next, peel and grate the carrots. Place all of the shredded vegetables in a large mixing bowl.

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Step 2: Make the Dressing

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Stir until the mixture is smooth and creamy. Taste and adjust seasoning if needed — you might like a little more vinegar for extra tang, or a pinch more sugar for sweetness.

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Step 3: Combine and Toss

Pour the dressing over the cabbage and carrot mixture. Using tongs or clean hands, toss everything together until the vegetables are well coated in the dressing. Be gentle to keep the cabbage crisp and avoid bruising it.

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Step 4: Chill the Coleslaw

Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. This resting time allows the flavors to meld and the cabbage to slightly soften while still keeping its crunch.

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How Long to Cook Classic Coleslaw

The beauty of Classic Coleslaw is that it’s a no-cook recipe! Once you’ve prepped and mixed the ingredients, the only “cooking” it needs is a good chill in the refrigerator. I recommend refrigerating it for at least 30 minutes to allow the flavors to develop. If you have more time, letting it chill for 1–2 hours makes it even better. You can also prepare it up to a day in advance.

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Tips for Perfect Classic Coleslaw

• Use Fresh, Crisp Cabbage
  For the best texture, choose cabbage heads that feel heavy and firm with tightly packed leaves.
• Slice Evenly
  Aim for uniform shreds — this ensures an even mix and consistent texture in every bite.
• Don’t Over-Dress
  Start with a bit less dressing and add more as needed. The cabbage will release some liquid as it rests, so you want to avoid a soggy slaw.
• Let It Rest
  Allow the coleslaw to chill before serving. This step is key to achieving the perfect balance of flavor and texture.
• Season Last-Minute
  After the resting time, taste again and adjust with a pinch of salt, pepper, or an extra splash of vinegar if needed.

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Watch Out for These Mistakes While Cooking

• Over-shredding the Cabbage
  If the cabbage is cut too thin, it can become limp and watery. Aim for thin but sturdy slices.
• Using Too Much Dressing
  It’s tempting to pour on a lot of dressing, but too much will drown the vegetables. Start with less and add gradually.
• Skipping the Chill Time
  Serving coleslaw right after mixing can result in a sharp, unbalanced flavor. Let it rest so everything melds beautifully.
• Not Tasting Before Serving
  Always give the coleslaw a final taste. The flavors can mellow as it rests, and a little salt or vinegar at the end can brighten it up.
• Adding Watery Vegetables
  If you add ingredients like cucumbers or tomatoes, they can release too much water and dilute the dressing.

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What to Serve With Classic Coleslaw?

Grilled Burgers

The crisp texture and tangy flavor of coleslaw are the perfect complement to a juicy burger.

Pulled Pork Sandwiches

Classic coleslaw adds a creamy crunch to tender, saucy pulled pork — a match made in heaven.

Fried Chicken

The cool, refreshing slaw balances the richness of crispy fried chicken.

Fish Tacos

Use coleslaw as a topping for fish tacos — it adds a bright, crunchy contrast.

BBQ Ribs

A scoop of slaw on the side cuts through the richness of smoky, sticky ribs.

Hot Dogs

Top your hot dogs with a spoonful of coleslaw for a delicious twist.

Grilled Sausages

Pair sausages with coleslaw to add a fresh bite to a hearty meal.

Baked Potatoes

A dollop of coleslaw on a baked potato makes a surprisingly tasty combo.

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Storage Instructions

Classic Coleslaw stores very well, making it a great dish to prepare ahead of time. Once mixed, transfer the coleslaw to an airtight container and refrigerate. It will stay fresh for 3 to 4 days. In fact, the flavors often improve after a day of resting.

Keep in mind that the cabbage will naturally release some liquid over time. If the coleslaw seems watery after sitting, simply give it a good stir before serving. For best texture, avoid freezing coleslaw — the creamy dressing and fresh veggies don’t freeze well and can become mushy when thawed.

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Estimated Nutrition

Here’s an approximate nutrition breakdown per serving (based on a standard 1-cup serving):

• Calories: ~180 kcal
• Total Fat: ~15g
• Saturated Fat: ~2g
• Cholesterol: ~5mg
• Sodium: ~250mg
• Carbohydrates: ~10g
• Fiber: ~3g
• Sugars: ~5g
• Protein: ~1g

Please note: these values are estimates and can vary depending on the specific brands and quantities of ingredients you use.

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Frequently Asked Questions

What’s the best way to shred cabbage for coleslaw?

You can use a sharp chef’s knife, a mandoline slicer, or a food processor with a shredding blade. Just aim for even, thin slices for the best texture.

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Can I make Classic Coleslaw ahead of time?

Yes! In fact, it tastes even better after chilling for a few hours. You can prepare it up to 1 day in advance — just give it a stir before serving.

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How long does Classic Coleslaw last in the fridge?

Properly stored in an airtight container, Classic Coleslaw will stay fresh for 3 to 4 days in the refrigerator.

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Can I use pre-shredded cabbage?

Absolutely! A store-bought coleslaw mix is a great time-saver. Just be sure to check the freshness before using.

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Is it possible to make this recipe dairy-free?

Yes — the base dressing uses mayonnaise, which is typically dairy-free. Just check your brand of mayo, or use a vegan alternative if needed.

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Can I reduce the sugar in this recipe?

Of course. You can adjust the sugar to your taste or replace it with honey, maple syrup, or another preferred sweetener.

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What’s the best vinegar for Classic Coleslaw?

I love using apple cider vinegar for its fruity tang, but you can also use white wine vinegar or lemon juice for a different flavor profile.

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Can I freeze Classic Coleslaw?

Freezing is not recommended. The cabbage and dressing don’t hold up well to freezing and thawing — the texture becomes watery and soft.

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Conclusion

Classic Coleslaw is a timeless side dish that’s simple, versatile, and incredibly satisfying. Whether you’re serving it at a casual cookout, family dinner, or holiday gathering, it always brings a refreshing crunch to the table. I hope this recipe inspires you to make your own batch — and don’t be surprised if it becomes a regular part of your menu. Enjoy!

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