Coleslaw – A Family Feast

Our easy Coleslaw recipe combines shredded green cabbage and carrots in a tangy-sweet mayonnaise-based dressing with the perfect blend of seasonings. Serve it with seafood or pulled pork sandwiches.

The Best Coleslaw Recipe

This coleslaw recipe is one that my husband Jack has really perfected over the years. It’s a combination of shredded green cabbage and carrots mixed with a wonderful homemade dressing and a sprinkle of poppy seeds on top.

The combination of seasonings in the mayonnaise dressing includes Jack’s “secret” ingredient – Colman’s dry mustard powder – plus a touch of sugar for sweetness. This mix gives our coleslaw that perfect balance of tangy flavor.

Although we most often eat Coleslaw with seafood, our coleslaw also tastes great on a pulled pork sandwich or with a Reuben. 

• The sweet and tangy dressing tossed with the shredded cabbage and carrots is perfectly balanced and exactly what you want in a coleslaw.
• This budget-friendly recipe is super quick and easy to make with ingredient you probably already have on hand.
• You can easily adapt this recipe to suit your tastes. If you’d like a spicier version, add some diced jalapeno, radish, or jicama to the mix. If you want more sweetness, add some orange bell pepper or pineapple.

• Green Cabbage – Buy a head of green cabbage from the supermarket and cut into fine shreds with a knife. A mandolin, or the fine shred blade attachment of a food processor can also work.
• Carrots – Peel and shred using a box grater.
• Mayonnaise – Hellmann’s is our favorite store-bought brand or make homemade mayonnaise.
• Apple Cider Vinegar
• Seasonings – Including celery salt, ground white pepper, Colman’s dry mustard powder, and poppy seeds.
• Granulated Sugar
• Extra Virgin Olive Oil

1. Shred the cabbage and carrots. Place in a large mixing bowl.
2. Whisk together the remaining ingredients to make the dressing.
3. Mix the vegetables with the dressing.
4. Chill for one hour so the flavors can meld.
5. Toss again and serve immediately.

• Can I make this Coleslaw ahead of time? Although this salad is best freshly made, you can make it up to a day ahead of time. Just note that as it chills in the refrigerator, the cabbage will likely start to release some of its liquid and the coleslaw can get watery. If this happens, just strain some of the excess liquid before serving. Or, shred the cabbage and carrots ahead of time and mix the dressing, but wait to mix it all together before serving.
• How do I store leftover coleslaw? Keep refrigerated in a covered container for up to three days.

This Coleslaw recipe originally appeared on A Family Feast in November 2012. (One of our very first recipes shared!) We’ve updated the post and photos but the delicious recipe remains the same.

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Coleslaw

Our easy Coleslaw recipe combines shredded green cabbage and carrots in a tangy-sweet mayonnaise-based dressing with the perfect blend of seasonings. Serve it with seafood or pulled pork sandwiches.

Prep: 15 minsTotal: 15 minutes

Ingredients

Copy Ingredients

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Instructions

1. Shave cabbage by hand as thinly as possible. Add shredded carrot.
2. In a separate bowl, mix the remaining ingredients.
3. Add the mayonnaise mixture to the cabbage and carrots.
4. Let sit in the refrigerator for one hour to incorporate flavors, then mix again and serve.
5. If the coleslaw mixture is too watery after sitting, drain slightly before serving.

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© Author: A Family Feast

Cuisine:
American


Method:
mixed

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