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- 4 cups green cabbage, finely shredded - 1 cup purple cabbage, finely shredded - 2 large carrots, grated - 1/2 cup mayonnaise - 1 tablespoon apple cider vinegar - 1 tablespoon honey - 1 teaspoon Dijon mustard - Salt and pepper to taste - 1/4 cup green onions, chopped To create the best classic coleslaw, start with fresh vegetables. I love using both green and purple cabbage. The green cabbage gives a nice crunch, while the purple adds color. Grating two large carrots brings sweetness and a bit of texture. Next, let’s make the dressing. I often use mayonnaise as the base. It makes the coleslaw creamy. Adding apple cider vinegar gives a nice tang. Honey adds sweetness and balances the vinegar. A spoonful of Dijon mustard adds depth. Don’t forget to add salt and pepper for flavor. If you want to mix it up, add chopped green onions for a fresh taste. They also add a bit of crunch. This simple mix of ingredients will create a crunchy and fresh side dish that pairs well with many meals. Follow the Full Recipe for more details on how to bring it all together! - Combine green and purple cabbage in a bowl. - Add grated carrots to mix. First, grab a large mixing bowl. You will want to add 4 cups of finely shredded green cabbage. Next, toss in 1 cup of finely shredded purple cabbage. This colorful mix gives coleslaw its vibrant look. Then, add 2 large grated carrots for sweetness and crunch. Make sure to mix everything well, so you get an even blend of colors. - Whisk together the dressing ingredients until smooth. In a smaller bowl, it’s time to make the dressing. You need 1/2 cup of mayonnaise, 1 tablespoon of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Add a pinch of salt and pepper to taste. Whisk these ingredients together until you have a smooth and creamy mixture. This dressing is the heart of your coleslaw. - Drizzle dressing over vegetables and mix. - Chill before serving. Now, drizzle the dressing over your vegetable mix. Use tongs or two large forks to toss everything together. You want each piece of cabbage and carrot coated in dressing. If you like, add 1/4 cup of chopped green onions for extra flavor. Make sure to mix gently to keep the veggies fresh. Cover the bowl and chill it in the refrigerator for at least 30 minutes. This chilling time helps the flavors blend. You can find the full recipe [here](#). To make coleslaw crispy, cut your veggies well. Use a knife or a mandoline. I like to finely shred the cabbage. The thinner the strips, the better they mix and crunch. A good ratio is two parts green cabbage to one part purple cabbage. This keeps the color bright and the texture exciting. Add grated carrots for sweetness and crunch. Aim for about one cup of carrots for every five cups of cabbage. To give your coleslaw a flavor boost, think outside the box. You can add spices like celery seeds or black pepper. These small additions make a big difference. Don’t forget fresh herbs! Chopped parsley or dill can brighten the taste. For a tangy kick, mix in some extra apple cider vinegar. You can also try different dressings. A yogurt-based dressing can add creaminess while cutting calories. Coleslaw pairs well with many dishes. It works great as a side for BBQ ribs or fried chicken. You can also use it as a topping for tacos or sandwiches. The crunchiness complements soft textures perfectly. For a fun twist, serve it in a taco shell. This adds a crunchy layer. Explore different ways to enjoy your coleslaw! For the full recipe, check out the details above. {{image_4}} You can switch up the classic coleslaw by using Greek yogurt instead of mayonnaise. This change cuts calories and adds protein. The yogurt gives a nice tang. You can also add fruits like apples or pineapple for a sweet twist. The crisp apples add crunch, while pineapple gives a tropical flair. Both options boost flavor and nutrition. Want a vegan coleslaw? Just swap out the mayonnaise for a plant-based option. Many brands now offer tasty vegan mayonnaise. For gluten-free coleslaw, check your dressing. Most basic ingredients are gluten-free, but always read labels. This way, everyone can enjoy this crunchy dish. Coleslaw varies by region. Southern coleslaw often uses sweet dressing, while Asian coleslaw may add sesame oil and soy sauce. Caribbean versions include mango or lime for a zesty kick. Each version tells a story through its unique flavors. Explore these styles to find your favorite! To keep your coleslaw fresh, store it in an airtight container. This helps retain its crunch and flavor. Place it in the fridge right after serving. It will stay fresh for about three to five days. Always check for any signs of spoilage before eating leftovers. If it looks or smells off, it’s best to toss it. You can freeze coleslaw, but it may lose some crunch. If you want to freeze it, do not add the dressing first. Instead, prepare the veggies and store them in a freezer-safe bag. Squeeze out air to prevent freezer burn. When you are ready to eat, thaw it in the fridge overnight. Add fresh dressing just before serving for the best taste. Coleslaw can last in the fridge for about three to five days. If it has dairy, like mayonnaise, it might spoil faster. Always keep an eye on the smell and look of the coleslaw. If you have fresh veggies in it, they can wilt and lose their crunch quickly. To enjoy the best flavor and texture, eat it within a few days. To make classic coleslaw, start with fresh veggies. Here is a step summary of the recipe: - Shred 4 cups of green cabbage and 1 cup of purple cabbage. - Grate 2 large carrots and add them to the cabbages. - In a bowl, mix 1/2 cup of mayonnaise, 1 tablespoon of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. - Season with salt and pepper to taste. - Pour the dressing over the veggies and toss until coated. - Chill for at least 30 minutes before serving. This lets the flavors blend. For the full recipe, check out the earlier sections. Yes, you can make coleslaw ahead of time. Prepare it and store it in the fridge. This helps the flavors meld together. Aim to make it no more than 24 hours before serving. If you wait longer, the cabbage may get too soft. To keep it crunchy, add the dressing just before serving. This keeps your coleslaw fresh and crisp. I suggest serving coleslaw in a colorful bowl. You can also use it as a topping for sandwiches and burgers. To make it look even better, sprinkle some chopped green onions or sesame seeds on top. This adds a pop of color and extra crunch. Enjoy it as a side dish with barbecue, fried chicken, or grilled meats. This post shared a simple coleslaw recipe, highlighting key ingredients and preparation steps. I covered how to mix veggies and create a tasty dressing. You can experiment with flavors and even modify for diets. To enjoy coleslaw at its best, store it properly and serve it fresh. This dish is versatile and can complement many meals. Try your version and see what flavors you love most. Enjoy making your coleslaw memorable!

Classic Coleslaw

Enjoy a refreshing take on a classic dish with this Crispy Crunch Classic Coleslaw recipe! Packed with colorful cabbage and crunchy carrots, it's tossed in a creamy dressing that balances sweetness and tang. Perfect as a side for summer cookouts or as a zesty topping on sandwiches. With a simple preparation method and a short chill time, this coleslaw is ready to delight your taste buds. Click through to explore the full recipe and elevate your meals!
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Ingredients
  

4 cups green cabbage, finely shredded

1 cup purple cabbage, finely shredded

2 large carrots, grated

1/2 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

Salt and pepper to taste

Optional: 1/4 cup green onions, chopped

Instructions
 

Begin by preparing the vegetables. In a large mixing bowl, add the finely shredded green cabbage and purple cabbage.

    Next, incorporate the grated carrots into the cabbage mixture, ensuring an even distribution of colors and textures.

      In a separate, smaller bowl, create the dressing by whisking together the mayonnaise, apple cider vinegar, honey, Dijon mustard, and a pinch of salt and pepper until you achieve a smooth and homogenous mixture.

        Drizzle the dressing over the cabbage and carrot blend.

          Gently toss the ingredients together using tongs or two large forks, making sure that every piece of vegetable is generously coated with the creamy dressing.

            If you desire an extra layer of flavor, add the chopped green onions at this stage and combine gently to avoid bruising the delicate vegetables.

              Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This resting period allows the flavors to meld and enhances the overall taste of the coleslaw.

                After chilling, serve the coleslaw in a vibrant bowl, either as a delightful side dish to your favorite meals or as a crunchy topping for sandwiches and burgers.

                  - Prep Time: 15 min | Total Time: 45 min | Servings: 6-8

                    - Presentation Tips: For an eye-catching presentation, sprinkle some additional chopped green onions or a few sesame seeds on top before serving. This adds a pop of color and a little crunch!