I reach for a coleslaw recipe when the grill warms and friends land at my door. This bowl brings cool crunch and a mellow tang. It sits well next to ribs or a simple roast. My recipe for coleslaw stays easy and kind on time. You taste fresh cabbage and a clean dressing. I call it a coleslaw recipe healthy with real food and no fuss. I whisk a smooth base, then fold in the shreds till they shine. That homemade coleslaw recipe makes the plate feel calm and bright. When I crave the best bite, I lean on the best coleslaw recipe I know, my own test and tweak plan. This cabbage coleslaw recipe keeps a crisp snap and a soft cream. Need fast prep on a busy night. I use this quick coleslaw recipe and dinner feels done. We eat, we smile, we keep it simple.
Table of Contents
- 1) Key Takeaways
- 2) Easy Coleslaw Recipe
- 3) Ingredients for Coleslaw
- 4) How to Make Coleslaw
- 5) Tips for Making Coleslaw
- 6) Making Coleslaw Ahead of Time
- 7) Storing Leftover Coleslaw
- 8) Try these side dishes next
- 9) Coleslaw
- 10) Nutrition
1) Key Takeaways
I wrote this coleslaw recipe with calm hands and a clear plan. We want crisp cabbage and a smooth dressing. We want bright flavor that plays nice with smoky meat or a simple roast. We get that with pantry staples and a short list. We skip fuss. We keep balance.
The dressing stays creamy yet light. Vinegar lifts. Lemon wakes. A pinch of celery seed adds that classic deli note. Salt and pepper finish. Nothing loud. Each bite feels clean.
You can toss this bowl in minutes. You can chill it and let the shreds relax. We use simple steps and we test as we go. I share what worked for me at Lila Cooks on https://www.lilacooks.com where I cook for real life and real friends.
2) Easy Coleslaw Recipe
When the grill warms I reach for a coleslaw recipe. The bowl lands bright on the table and the meal feels complete. I say easy because the steps come quick and the flavors stay steady. Two cups of color from red cabbage. A big pile of green shreds for crunch. Carrot for a sweet edge. That is the base.
The dressing starts with mayonnaise. I whisk in apple cider vinegar and lemon for tang. Dijon pulls the mix together. A touch of sweetener rounds sharp notes. I grind pepper and shake salt. The spoon coats the back and the shine looks right. That is our signal.
We fold the dressing through the shreds until every strand glows. This coleslaw recipe fits weeknights and long weekends. It travels well. It shows up at picnics and smiles back. It just works and we like that.
3) Ingredients for Coleslaw
Green cabbage finely sliced to make six cups. It brings cool crunch and a clean bite. Dry leaves with a towel so dressing clings and the bowl stays crisp.
Red cabbage thin ribbons to make two cups. It adds color and a mild earthy taste. It keeps texture and looks lively in the mix.
Carrot one cup grated. It adds natural sweetness and a soft snap. It helps the bowl read friendly for kids and guests.
Green onions three stalks sliced. They add a fresh edge that lights the dressing and keeps each forkful awake.
Mayonnaise one cup. It sets the creamy base for this creamy cabbage salad recipe and gives the shreds a gentle gloss without weight.
Apple cider vinegar two tablespoons. It brings lift and keeps the bite bright. It plays well with cabbage and carrot.
Dijon mustard one tablespoon. It ties the fat and acid and adds depth. The taste stays soft and friendly.
Granular sweetener or sugar one tablespoon. It softens sharp notes so the coleslaw recipe rests balanced and calm.
Celery seed one teaspoon. A small spoon that brings a classic deli scent and a quiet spice.
Fine sea salt one half teaspoon and black pepper one quarter teaspoon. Season to taste. Taste again and adjust with care.
Lemon juice one tablespoon fresh. It brightens the finish and keeps the cabbage happy and crisp.
4) How to Make Coleslaw
Step 1 slice the green cabbage and the red cabbage and grate the carrot. Add them to a wide bowl with the green onions. Keep the cuts even so the fork holds a tidy bite.
Step 2 whisk mayonnaise vinegar lemon juice Dijon sweetener celery seed salt and pepper in a second bowl. Whisk until smooth and glossy with no streaks. Taste and note the balance.
Step 3 pour the dressing over the vegetables. Use broad strokes and fold from the bottom so every shred meets the sauce. The mix should look coated not flooded.
Step 4 chill the bowl for ten to twenty minutes. The shreds relax a little and the flavors link. Toss again and taste. Add a pinch of salt or a squeeze of lemon if you want more pop.
Step 5 serve cold. This coleslaw recipe sits well with ribs fried fish roast chicken or a veggie plate. It keeps its snap and its calm cream.
5) Tips for Making Coleslaw
Dry cabbage before you mix. Water thins dressing and dulls flavor. A quick spin in a salad spinner helps. A clean towel works too. Small step big change.
Season in layers. Salt the dressing then taste the tossed slaw then finish with a light sprinkle. Pepper goes in the bowl and on top. Lemon lifts at the end. This simple slaw recipe rewards small tweaks.
Cut for texture. Thin shreds bend and hold dressing. Thick shreds stay loud and squeaky. I like a mix so each fork brings snap and cream. For a touch of heat add a pinch of cayenne. For a lighter feel swap half the mayonnaise with plain yogurt.
6) Making Coleslaw Ahead of Time
I make the vegetables a day ahead and keep them dry in a sealed box. I whisk the dressing and keep it in a jar. I toss near meal time for the best crunch. This plan saves stress when guests walk in hungry.
If you must toss early add only two thirds of the dressing. Chill for a short rest. Before serving add the rest and toss again. The cabbage will have softened a bit so this keeps the coat even and bright.
This creamy coleslaw dish packs well for travel. Place a cold pack in the bag and keep the bowl in the shade. Label the lid with the name Lila Cooks and the link https://www.lilacooks.com so friends can find the recipe later.
7) Storing Leftover Coleslaw
Spoon leftovers into a tight container. Set it in the fridge. The salad keeps well for one day. On day two it still tastes good though the crunch eases. Stir before you serve so the dressing wakes and coats again.
If the mix looks a bit thick add a squeeze of lemon or a splash of vinegar. A tiny spoon of mayonnaise can bring the gloss back. Taste and season with a grain of salt and a grind of pepper.
Keep the bowl cold on the table. Warm air softens the shreds too fast. This care keeps the spirit of the coleslaw recipe and protects the clean flavor we built.
8) Try these side dishes next
9) Coleslaw
Crunchy And Creamy Coleslaw Recipe You Will Make Again
Ingredients
- 6 cups green cabbage thinly sliced
- 2 cups red cabbage thinly sliced
- 1 cup carrot grated
- 3 green onions sliced
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granular sweetener or sugar
- 1 teaspoon celery seed
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
Instructions
- Add the green cabbage red cabbage carrot and green onions to a large bowl.
- In a second bowl whisk the mayonnaise vinegar mustard sweetener celery seed salt pepper and lemon juice until smooth.
- Pour the dressing over the vegetables.
- Toss with broad strokes until every shred looks coated and glossy.
- Taste and adjust salt or lemon to suit your mood.
- Cover and chill for ten to twenty minutes so the texture softens a touch.
- Toss once more and serve cold.
10) Nutrition
A typical cup carries about one hundred eighty calories with sixteen grams fat and six grams carbs and two grams fiber. Protein sits near one gram. Sodium lands near two hundred sixty milligrams. These numbers shift with brand and spoon size yet they guide. For a lighter bowl swap half the mayonnaise with plain yogurt. For a sharper taste add more vinegar and lemon and hold back a touch of sweetener.
Author Lila for Lila Cooks on https://www.lilacooks.com
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