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Close-up of freshly made coleslaw in a rustic bowl, featuring shredded cabbage and carrots, perfect for summer barbecues.
Alyssa

Best Coleslaw Recipe

My homemade coleslaw is the perfect side dish for grilled and barbecued dishes. The crunchy texture of the creamy cole slaw makes it my favorite anytime salad.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 people
Course: Sides
Cuisine: American
Calories: 246
Ingredients Method Notes

Ingredients
  

  • 1 small cabbage (shredded and chopped, about 6 cups)
  • 1 large carrot (shredded)
  • 1 cup mayonnaise
  • ⅓ cup granulated sugar
  • 2 tbsp apple cider vinegar
  • 1 ½ tsp lemon juice (fresh lemon juice)
  • 1 tsp salt (more or less to taste)
  • ⅛ tsp pepper (more or less to taste)

Method
 

  1. Cut the cabbage in half and remove the core from each side. Using a sharp knife cut the cabbage in very thin slices, then chop the slices into small pieces. Place the prepared cabbage in a large mixing bowl.
    1 large carrot (shredded)
  2. In a medium bowl, combine mayonnaise, sugar, vinegar, lemon juice, salt, and pepper. Mix until smooth and creamy.
    ⅓ cup granulated sugar, 2 tbsp apple cider vinegar, 1 ½ tsp lemon juice (fresh lemon juice), 1 tsp salt (more or less to taste), ⅛ tsp pepper (more or less to taste)
  3. Pour the slaw dressing over the cabbage and carrots. Thoroughly mix to combine. Refrigerate until ready to serve. Cole slaw is always better after sitting for a day, make sure to mix the slaw a few times as it sits in the fridge.
    1 cup mayonnaise

Notes

Cole slaw is best when made a day in advance to develop flavors.