Meal Prep · American
Classic American Coleslaw
A creamy, tangy, and refreshing side dish perfect for any American barbecue or picnic.
Ingredients
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Step-by-step- In a large bowl, combine the shredded cabbage and grated carrots. Toss gently to mix.
- In a separate medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, sugar, Dijon mustard, and celery seeds until smooth.
- Pour the dressing over the cabbage and carrot mixture. Toss thoroughly until all the vegetables are evenly coated.
- Season with salt and freshly ground black pepper to taste. Start with 1/2 tsp salt and 1/4 tsp pepper, then adjust as needed.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly. For best results, chill for at least 2 hours before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 2 g |
| Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 11 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 200 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container in the refrigerator. Stir before serving if any liquid has accumulated.
Freezer Not recommended
Coleslaw with a mayonnaise-based dressing does not freeze well. The dressing will separate and become watery upon thawing, affecting the texture and taste.
Reheat Not applicable
Coleslaw is traditionally served chilled and is not meant to be reheated.
Chef’s Corner
- For extra crunch, add a handful of chopped green onions or a sprinkle of toasted sesame seeds.
- To make a lighter version, replace half of the mayonnaise with Greek yogurt or buttermilk.
- If you prefer a sweeter coleslaw, gradually add more sugar, tasting as you go. For a tangier flavor, add a bit more apple cider vinegar.
- Allowing the coleslaw to chill for at least 2 hours helps the flavors develop and the cabbage to soften to the perfect consistency.
