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To make classic coleslaw, gather these main ingredients: - 4 cups green cabbage, thinly sliced - 1 cup red cabbage, thinly sliced - 2 large carrots, grated - 1 cup mayonnaise - 2 tablespoons apple cider vinegar - 1 tablespoon Dijon mustard - 1 tablespoon honey - Salt and black pepper to taste These ingredients create a great base for your coleslaw. The mix of green and red cabbage gives the dish color and crunch. The carrots add sweetness, making every bite tasty. You can make your coleslaw special by adding some optional ingredients: - 1/4 cup green onions, chopped (for garnish) - 1/4 cup sunflower seeds or chopped nuts (for crunch) These add-ins bring extra flavor and texture. Green onions give a mild onion taste. Sunflower seeds or nuts add a nice crunch that makes your coleslaw stand out. When picking cabbage, choose wisely. The best types for coleslaw are: - Green cabbage: Crunchy and slightly sweet. - Red cabbage: Adds color and a bit of peppery taste. - Napa cabbage: A bit milder and more tender. Using a mix of these cabbages makes your dish exciting. Each type adds its unique taste, making every bite a delight. For the full recipe, check out the detailed instructions above. Start by gathering your vegetables. You need four cups of green cabbage and one cup of red cabbage. Thinly slice both cabbages. Use a sharp knife or a mandoline for even cuts. Next, take two large carrots and grate them. Mix the sliced cabbage and grated carrots in a large bowl. The colors should be bright and inviting. In a separate bowl, combine one cup of mayonnaise with two tablespoons of apple cider vinegar. Add one tablespoon of Dijon mustard and one tablespoon of honey. Season the mixture with salt and black pepper. Whisk it all together until smooth. This dressing gives your coleslaw a tangy kick. Pour the dressing over the cabbage and carrot mix. Use tongs or a spoon to toss everything well. Make sure each piece of veggie is coated with the dressing. If you want extra crunch, add 1/4 cup of sunflower seeds or chopped nuts. Gently mix them in. Cover the bowl and refrigerate for at least 30 minutes. This lets the flavors blend and makes the dish refreshing. Before serving, give your coleslaw a good toss and adjust the seasoning. Garnish with 1/4 cup of chopped green onions for that pop of color. Enjoy your crunchy and tasty coleslaw! For the full recipe, check out the section above. Cutting cabbage well makes a big difference. Use a sharp knife. Start with the green cabbage. Cut it in half, then remove the core. Slice it thinly to get nice, crunchy pieces. Do the same with the red cabbage. Mixing both colors makes it pretty! Make sure your cuts are even for the best texture. Your dressing should be creamy but not too thick. Start by mixing mayonnaise with apple cider vinegar. Add Dijon mustard and honey next. Whisk until smooth. If it seems too thick, add a splash of water or vinegar. This helps it coat the veggies better. Taste the dressing before mixing it in. Adjust the salt and pepper to your liking. Want to boost flavor? Try adding a squeeze of lemon juice for zing. Fresh herbs like parsley or dill can add a nice touch. You can also mix in some chopped apples or raisins for sweetness. For crunch, toss in sunflower seeds or nuts. These little additions make your coleslaw stand out. Don’t forget to chill it before serving. This helps all the flavors blend beautifully. For the full recipe, check out the detailed instructions above. {{image_2}} You can change the main veggies in coleslaw. Try adding broccoli slaw or kale. You can also use colorful bell peppers for a sweet twist. If you love fruits, mix in diced apples or pineapple for a fresh taste. These swaps add fun and flavor to the classic dish. The dressing is key to coleslaw. While the classic mayo dressing is great, try yogurt for a lighter option. For a kick, add sriracha or hot sauce. You can also use a vinegar-based dressing for a tangy punch. Each dressing gives a new spin on flavor. Coleslaw pairs well with many dishes. Serve it next to barbecue meats, like pulled pork or ribs. It’s also great on tacos or sandwiches. You can even serve it as a salad on its own. For a complete meal, pair it with grilled chicken and corn on the side. Enjoy your crunchy creation! For the full recipe, check out the main article. To keep coleslaw fresh, store it in an airtight container. This helps retain its crunch. If you plan to eat it later, avoid adding dressing until you're ready. The dressing can make the cabbage soggy. If the coleslaw is already dressed, store it in the fridge. Use a tight lid to keep out air. Coleslaw lasts about three to five days in the fridge. After that, it may lose its crispness. Always check for off smells or discoloration before eating. If you see any, it’s best to toss it. The fresher the coleslaw, the better it tastes. Freezing coleslaw is not recommended. The texture changes when thawed. The cabbage can become mushy, and that’s not pleasant. If you want to freeze the veggies, do it before adding the dressing. This way, you can make a fresh batch later. For best flavor, enjoy your coleslaw fresh. For the full recipe, check out the Tangy Crunchy Coleslaw section. To make coleslaw creamy, focus on the dressing. Use good mayonnaise as the base. Mix it with apple cider vinegar and Dijon mustard for tang. Add honey for a hint of sweetness. Adjust the amount of mayonnaise to your liking. For a twist, you can add sour cream or Greek yogurt. Yes, you can make coleslaw ahead of time. Prepare the veggies and dressing separately. Mix them just before serving. This keeps the coleslaw crunchy and fresh. You can store the dressing in the fridge for up to a week. The veggies can last a few days if kept dry. Homemade coleslaw lasts about 3 to 5 days in the fridge. Keep it in an airtight container. If it starts to get watery, drain the excess liquid. If the veggies lose their crunch, it’s time to toss it out. Always check for freshness before eating. Coleslaw usually includes cabbage and a creamy dressing. Slaw can have other veggies, like carrots or radishes. Slaw may not always be creamy. It can also use vinegar or oil-based dressings. Both are tasty but serve different flavor profiles. To spice up your coleslaw, add diced jalapeños or hot sauce. You can also try a pinch of cayenne pepper in the dressing. Another option is to mix in some spicy mustard. Experiment to find your perfect heat level. Enjoy the kick it brings to the crunch! Coleslaw is easy to make and so versatile. You can adjust the flavors with different dressings and add-ins. Remember to pick the right cabbage and mix it perfectly. Store it well to enjoy later. Homemade coleslaw will not only taste great but also impress your friends and family. Explore the tips and tricks shared to elevate your dish. Now you have the tools to create a coleslaw that is tasty and satisfying!

Classic Coleslaw

Delight in the refreshing flavors of this Tangy Crunchy Coleslaw that’s perfect for any gathering! Packed with vibrant veggies and a creamy dressing, this coleslaw recipe is quick and easy. Learn how to create the ultimate side dish with a twist and add some crunch with sunflower seeds or nuts.Click to explore more!
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Ingredients
  

4 cups green cabbage, thinly sliced

1 cup red cabbage, thinly sliced

2 large carrots, grated

1 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

Salt and black pepper to taste

1/4 cup green onions, chopped (for garnish)

1/4 cup sunflower seeds or chopped nuts (optional for crunch)

Instructions
 

In a large bowl, combine the green cabbage, red cabbage, and grated carrots thoroughly.

    In a separate mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth and well combined.

      Pour the dressing over the cabbage and carrot mixture. Use tongs or a spoon to toss everything together, ensuring the veggies are well coated.

        If desired, add sunflower seeds or chopped nuts for an extra crunch and mix gently.

          Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

            Before serving, give the coleslaw a good toss again, taste, and adjust seasoning if necessary.

              Garnish with chopped green onions right before serving for added flavor and color.

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