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Sweet and Tangy Coleslaw Recipe

Sweet and Tangy Coleslaw

A refreshing side dish that pairs perfectly with any barbecue or picnic. This coleslaw is sweet, tangy, and crunchy.
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Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dressing
  • 1 cup mayonnaise we prefer to use full fat for the best flavor and texture
  • 2 Tbsp lemon juice fresh is best
  • 2 Tbsp apple cider vinegar
  • 1/2 cup granulated sugar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground celery seed
Coleslaw Mix
  • 1/3 cup minced red onion
  • 1/3 cup chopped fresh parsley
  • 8 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 2 cups thinly shredded carrots

Equipment

  • Large Mixing Bowl

Method
 

  1. Make sure onion, parsley, cabbages and carrots are chopped/sliced/shredded.
  2. Gather a large mixing bowl (one that has a lid is great, otherwise you'll need some foil or plastic wrap).
  3. To the large mixing bowl, add mayo, lemon juice, vinegar, sugar, salt, pepper, and celery seed. Whisk until smooth and combined.
  4. To the bowl, add onion, parsley, green cabbage, red cabbage and shredded carrots. Toss until well combined and coated.
  5. Cover and refrigerate at least 2 hours, or longer if you prefer a softer coleslaw.
  6. Before serving, toss/stir coleslaw once more to redistribute dressing that may have settled at the bottom of the bowl. Then serve chilled, with a sprinkle of extra pepper if desired.

Notes

This coleslaw is a great make-ahead dish for parties and picnics. Adjust the sweetness and tanginess to your liking by modifying the sugar and vinegar amounts.