Welcome to my recipe for coleslaw salad! This crunchy, creamy and delicious side dish is perfect for any occasion.
It’s made from a classic combination of shredded cabbage, carrots, and onion, which are tossed in a creamy mayonnaise-based dressing.
The subtle sweetness of the dressing is enhanced by the addition of sugar, celery seed and apple cider vinegar.
The best thing about this salad is that it’s super easy to make. All you need to do is shred the vegetables, mix together the dressing ingredients, and combine everything in a large bowl.
You can also customize this recipe by adding your favorite ingredients or leaving out anything you don’t like.
Whether you’re looking for a quick and easy side dish to bring to a potluck or just want something delicious to serve with your dinner, this coleslaw salad is guaranteed to be a hit. So let’s get started!
Ingredients (Serves 4)
- 1 head of green cabbage, shredded (2 lb)
- 1/2 red onion, thinly sliced (4 oz)
- 1/2 cup mayonnaise (4 oz)
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seed
- Salt and freshly ground pepper to taste (Fahrenheit)
Method
1. Start by shredding the green cabbage into thin strips. Place the shredded cabbage in a bowl and set aside.
2. Thinly slice the red onion and add it to the bowl of cabbage. Stir the cabbage and onion together until they are evenly combined.
3. In a separate bowl, mix together the mayonnaise, white vinegar, sugar, celery seed, salt, and pepper. Mix until all ingredients are fully incorporated.
4. Pour the dressing over the cabbage and onion mixture and stir until everything is evenly coated.
5. Taste the coleslaw and adjust seasonings as needed with more salt, pepper or sugar. Serve cold or at room temperature.
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How to store your coleslaw salad
To properly store coleslaw salad and keep it fresh, follow these simple steps. First, transfer any leftover coleslaw into an airtight container.
Ensure that the container is clean and dry before adding the salad. Next, place a layer of plastic wrap directly over the surface of the coleslaw, pressing it gently to remove any air pockets.
This helps prevent oxidation and keeps the salad from wilting. Then, seal the container tightly with its lid. Store the coleslaw in the refrigerator, preferably in the crisper drawer to maintain its crispness.
It is recommended to consume the coleslaw within 2-3 days for optimal freshness. Before serving any stored coleslaw, give it a thorough toss to redistribute the dressing and ingredients.
Enjoy your delicious coleslaw salad while it’s still at its best!
