A classic, staple side dish, coleslaw is a must for summer BBQs, potlucks and picnics. Everyone needs a go-to recipe, and I happen to think this is the one you should reach for. With its mix of purple and green cabbage, it’s a winner on looks alone. But the kicker is the dressing, which is lighter and punchier than other coleslaw dressings thanks to a generous amount of apple cider vinegar and Dijon mustard. Whether you’re hungry for a last-minute side dish or the perfect topping to your meal (we’re looking at you, chicken burgers), this coleslaw recipe has you covered.
Recipe Tips
- Use a chef’s knife in prepping the cabbage. Don’t rely on pre-shredded bagged cabbage as they go limp faster than freshly cut ones. Slice the cabbage into 1/8″ to 1/4″ thick, doing your best to stick to a uniform thickness.
- Bring out that hardly used box grater to get somewhat evenly-sized veggies for that perfect mouthful with a crunch. Get ready to safely grate that carrot by placing a damp paper or kitchen towel underneath your cutting board to keep it in place. Set the box grater on the board and start grating. Use the larger holes of the grater and when done, transfer to the bowl with the rest of the cabbage.
Can I make coleslaw ahead?
Well, sorta. If you want to work ahead, I recommend prepping the veggies and dressing and refrigerating them separately, so they stay crunchy and fresh for as long as possible. The veggies should be good for up to 1 day, the dressing for up to 5 days. When you’re ready to serve, toss them together and call it good! If you really want to toss your coleslaw together beforehand, I recommend doing so no more than 2 hours ahead and storing it in the fridge until ready to serve. The veggies will soften a little, but they’ll still have adequate crunch!
Full list of ingredients and directions can be found in the recipe below.
Storage
Got leftovers? Store in an airtight container and keep refrigerated for up to 5 days. The coleslaw will gradually grow limp, so it’s best to eat it as soon as possible.
