Classic Sweet and Tangy Coleslaw with Creamy Dressing

January 15, 2025

Let’s whip up a timeless favorite—classic sweet and tangy coleslaw! With its crisp veggies and irresistibly creamy dressing, this dish is the perfect balance of crunch and flavor. Whether it’s for BBQs, burgers, or just because, you’ll love how easy and delicious this recipe is!

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Let’s talk coleslaw! This isn’t just any coleslaw—it’s a crunchy, creamy, sweet-and-tangy masterpiece that’ll have you questioning why you’ve been sticking with the store-bought stuff all these years. Picture this: crisp cabbage, vibrant carrots, and a luscious dressing that walks the perfect line between sweet honey goodness and tangy vinegar zip. Whether you’re gearing up for a backyard BBQ, need the perfect topping for pulled pork sandwiches, or just want a fresh, zippy side dish, this classic coleslaw is here to steal the show (and your taste buds). Grab a fork, and let’s dive in!

Classic Sweet and Tangy Coleslaw with Creamy Dressing Recipe

What makes this coleslaw truly special is that harmonious marriage of flavors. The secret? A silky, creamy dressing starring mayo, a touch of Dijon mustard for depth, and a splash of apple cider vinegar to wake everything up. Add a drizzle of honey or your favorite natural sweetener, and voilà! You’ve got a dreamy balance of sweet and tart. And let’s not overlook the veggies! Green and red cabbages join forces to bring contrasting colors to the party, while carrots lend that hint of sweetness and crunch. It’s simple, it’s fresh, and it’s just the right level of indulgent.

Now, let me share some chef-y tips to bring this coleslaw to life. First off, don’t skip the salting step for the cabbage! Tossing the shredded cabbage with a little salt and letting it sit for about 10-15 minutes will draw out excess moisture, leaving you with a coleslaw that doesn’t get soggy (cue the applause from your future self). Also, if you’re in a time crunch, you can totally use pre-shredded coleslaw mix—it’s a shortcut that doesn’t sacrifice flavor. Finally, remember to make this in advance! Coleslaw gets even better after sitting in the fridge for an hour or two, as the flavors intermingle and intensify.

This coleslaw is as versatile as it is delicious. Serve it as a refreshing side for grilled meats, pile it high on a juicy burger, or try it as a crunchy topping for fish tacos. Feeling adventurous? Mix in dried cranberries or sunflower seeds for added texture and flavor. And if you’re dairy-free or vegan, swap the mayo for a vegan alternative, and you’re good to go. I promise, one bite of this vibrant, creamy coleslaw, and it’ll quickly become a staple at your table. So go on, give it a try—you won’t regret it!

Keywords: best homemade coleslaw recipe, sweet and tangy coleslaw dressing, easy BBQ side dish recipe, creamy coleslaw for pulled pork, classic summer coleslaw recipe, crunchy coleslaw with honey dressing, make-ahead coleslaw ideas

Prep Time

20 minutes

Cook Time

Servings

4 servings

Cuisine

American

Ingredients

•4 cups green cabbage, finely shredded
•1 cup red cabbage, finely shredded
•1 cup carrot, grated
•1/2 cup mayonnaise
•2 tablespoons white vinegar
•1 tablespoon Dijon mustard
•2 tablespoons granulated sugar
•1/4 teaspoon celery seed
•Salt, to taste
•Freshly ground black pepper, to taste

Instructions

1
In a large mixing bowl, combine the green cabbage, red cabbage, and grated carrot.
2
In a separate bowl, prepare the dressing by whisking together mayonnaise, white vinegar, Dijon mustard, granulated sugar, and celery seed.
3
Season the dressing with salt and freshly ground black pepper to taste.
4
Pour the dressing over the cabbage and carrot mixture.
5
Toss everything together until the vegetables are thoroughly coated with the dressing.
6
Cover the coleslaw and refrigerate for at least 1 hour to allow the flavors to meld.
7
Serve chilled as a side dish.

Nutrition Information

Calories

150 calories per serving

Protein

Carbs

10g

Fat

12g

Frequently Asked Questions

Q: Can I use a different type of cabbage for this recipe?

A: Yes, you can use Napa cabbage or Savoy cabbage as alternatives to green and red cabbage. Keep in mind that the texture may vary slightly, and the flavor might be milder compared to traditional coleslaw.

Q: Is there a substitute for mayonnaise in the dressing?

A: If you prefer a lighter alternative, you can use Greek yogurt or a combination of Greek yogurt and sour cream instead of mayonnaise. This substitution will slightly change the flavor and make the coleslaw tangier.

Q: How long can I store the coleslaw in the refrigerator?

A: The coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. However, note that the cabbage may release moisture over time, making the coleslaw slightly watery. Stir before serving to redistribute the dressing.

Q: My coleslaw turned out too watery. What went wrong?

A: This can happen if the cabbage releases too much moisture. To avoid this, you can salt the shredded cabbage lightly and let it sit for 15-20 minutes before preparing the coleslaw. Drain and pat it dry to remove excess water before mixing.

Q: Can I make this recipe ahead of time?

A: Yes, this coleslaw is a great make-ahead dish. You can prepare it up to 24 hours in advance. Refrigerating it allows the flavors to meld beautifully, but for the freshest texture, avoid making it more than a day ahead.

Q: Can I adjust the sweetness in the dressing?

A: Absolutely! If you prefer a less sweet coleslaw, reduce the sugar to 1 tablespoon or omit it entirely. Alternatively, you can use honey or maple syrup as a natural sweetener for a slightly different flavor profile.

Q: What are some variations or additions I can try?

A: You can add shredded apples, raisins, or dried cranberries for a touch of sweetness. For extra crunch, toss in sliced almonds, sunflower seeds, or chopped pecans. To make it spicy, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.

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