Coleslaw Recipe with Creamy Dressing Recipe – American Special
This simple homemade coleslaw recipe features shredded white and red cabbage with carrots, tossed in a creamy, sweet, and tangy homemade dressing. It’s ready in just 10 minutes and is sure to impress!
- Prep Time10 min
- Total Time10 min
Coleslaw Recipe with Creamy Dressing Ingredients:
- 1 medium cabbage, about 2 pounds, outer leaves removed
- 3 medium carrots, peeled and shredded
- 1/2 cup loosely packed fresh parsley leaves, coarsely chopped
- 1 cup (225g) mayonnaise (homemade mayonnaise recommended)
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard or coarse ground mustard
- 1 teaspoon celery seeds
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 to 2 teaspoons sugar or honey (optional, for a sweeter coleslaw)
How to make Coleslaw Recipe with Creamy Dressing Recipe:
Quarter the cabbage through the core, removing the core from each quarter. Then, slice each quarter crosswise into halves and finely shred. Place the shredded cabbage into a large bowl, yielding about 6 to 8 cups.
Add the shredded carrot and chopped parsley to the cabbage, tossing to combine.
In a separate bowl, mix together the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper. Taste for acidity and seasoning, adjusting as needed. If a sweeter coleslaw is desired, optionally add the sugar to the dressing.
Pour two-thirds of the dressing over the cabbage and carrots, thoroughly mixing everything together. (Using clean hands can be the most efficient method.)
If the coleslaw appears dry, add more dressing as necessary. Serve immediately or refrigerate for about an hour to allow the flavors to meld and the cabbage to soften.
Recipe Notes:
Cabbage: Choose green, red, savoy, or Napa cabbage. For a varied texture and color in your coleslaw, mix two types together.
Store-bought bagged coleslaw mix: Alternatively, you can purchase pre-shredded cabbage or coleslaw mix. A large (16-ounce) bag should be sufficient.
Storage: Coleslaw can be stored in the refrigerator for up to 2 days. After that, the cabbage may lose its crispness.
Make ahead: You can shred the vegetables a day or two beforehand and store them in a resealable bag in the fridge. The dressing can be prepared up to 2 weeks in advance. Combine the cabbage, carrots, and dressing either the night before or the day of serving.
Leftover dressing: Any extra dressing can serve as a spread for sandwiches, a dip for vegetables, or a flavorful accompaniment to grilled or roasted vegetables, chicken, or meats.
