Classic Coleslaw
A crisp and refreshing traditional coleslaw made with freshly shredded green and red cabbage, sweet carrots, and a creamy dressing of mayonnaise, apple cider vinegar, Dijon mustard, and a touch of honey.
This classic coleslaw recipe embodies everything you love about a traditional side dish – it’s fresh, crisp, and perfectly creamy, with just the right balance of tangy and sweet flavors. The combination of green and red cabbage not only adds a beautiful pop of color but also ensures a crunchy texture that stands up well to the creamy dressing. The carrots provide a natural sweetness, while the touch of apple cider vinegar and Dijon mustard gives the coleslaw a subtle, tangy kick. A hint of honey ties it all together, making each bite a delightful mix of flavors that complement any main dish, especially BBQ favorites.
Why It’s a Classic
What makes this recipe so timeless is its simplicity and adaptability. The dressing is light enough to let the natural flavors of the fresh veggies shine through, yet rich enough to coat every strand of cabbage without being overwhelming. It’s the perfect example of a coleslaw that pairs wonderfully with grilled meats, fried chicken, or piled high on a pulled pork sandwich.
Substitutions and Additions
- Cabbage: You can swap green and red cabbage with Napa cabbage for a softer, more delicate texture. If you prefer a bit more bite, try adding finely sliced Brussels sprouts.
- Mayonnaise: For a lighter version, use Greek yogurt or a 50/50 blend of yogurt and mayo. If you're vegan, opt for a plant-based mayo.
- Honey/Sugar: Substitute honey with maple syrup or agave nectar if you prefer. For a completely sugar-free version, stevia or monk fruit sweetener works well.
- Dijon Mustard: Feel free to use whole-grain mustard or even a little yellow mustard if that’s what you have on hand.
- Extras: Jazz up the coleslaw with some finely chopped green apples for a touch of tartness, dried cranberries for sweetness, or sunflower seeds for added crunch.
What to Serve It With
This classic coleslaw is a must-have side for any BBQ spread, whether you’re serving pulled pork, ribs, or brisket. It’s also an excellent companion to fried fish, grilled chicken, or shrimp. For something lighter, pair it with veggie burgers or serve it alongside baked beans and cornbread for the ultimate Southern-style meal. The creamy, tangy, and crunchy elements of this coleslaw make it a versatile dish that truly shines with any savory entree!
Ingredients
For the Coleslaw:
- 1 small green cabbage, finely shredded (about 6 cups)
- 1/2 small red cabbage, finely shredded (about 2 cups)
- 2 large carrots, peeled and grated
- 1/4 small red onion, thinly sliced (optional)
- 1 cup Dukes mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1-2 tbsp honey or granulated sugar (adjust for sweetness)
- 1/2 tsp celery seed (optional)
- Salt and freshly ground black pepper to taste
Directions
- In a large bowl, combine the shredded green cabbage, red cabbage, grated carrots, and red onion (if using).
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey or sugar, celery seed (if using), salt, and pepper until smooth and well combined.
- Pour the dressing over the shredded vegetables and toss until the cabbage mixture is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Taste and adjust seasoning if needed before serving.
Author
Cody Landry
