Creamy and Tangy Coleslaw

4.35 from 47 votes

This fast and easy coleslaw is tangy and tart with just enough mayo to give it a creamy texture. Don’t skip the celery seed - it gives the coleslaw great flavor and a bit of crunch.

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Prep Time10

Total Time10

Course: Side Dish

Cuisine: American

Keyword: bbq side dish, easy side dish, potluck recipe, vegetables, vegetarian

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $3.50

Equipment

Mixing Bowl
Whisk

Ingredients

1/4 cup Mayonnaise
2 teaspoon Dijon Mustard
2 Tablespoon Apple Cider Vinegar
2 teaspoon Granulated Sugar
1 teaspoon Celery Seed
1/2 teaspoon Onion Powder (optional)
10 ounces Shredded Cabbage (see note)
1/2 teaspoon Salt, to taste (see note)

Instructions

In a medium bowl whisk together mayonnaise, mustard, vinegar, sugar, celery seed, and onion powder.
Add shredded cabbage to dressing and toss everything well to combine.
Refrigerate for 2 to 24 hours before serving.
Just before serving, add salt. Toss the coleslaw well to make sure that any dressing that has settled in the bottom of the bowl gets mixed back in.

Notes

Shredded Cabbage - Use green cabbage, red cabbage, or a mix of both and slice them by hand or use store-bought coleslaw mix to save time. A mix with carrots included will add additional color. I love angel hair coleslaw mix (which is shredded more finely) for using in tacos or on sandwiches .

Salt - Salt will cause the coleslaw to release extra moisture as it sits. Wait to add the salt, to taste, until right before serving. Just don’t forget it!

Make ahead - Coleslaw is best if made at least 2 hours ahead and refrigerated before serving - this allows the flavors to come together. You can make it up to 24 hours ahead. Toss it well before serving.

Nutrition