Creamy Coleslaw

  Learn how to make the BEST homemade coleslaw! Filled with red and green cabbage,carrots, and green onions, this easy recipe is healthy and delicious.

This easy coleslaw recipe is great for just about any occasion—a weeknight dinner, a cookout, or a fun picnic lunch. Like all my favorite summer recipes, it’s packed with colorful veggies, and a lightly creamy, tangy dressing ties the whole thing together. It comes together in minutes, and it keeps well if you make it ahead of time. Just add veggie burgers, and you’ve got a perfect summer meal!

Ingredients

• Scant 3/4 cup mayo or Vegan Mayo
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• ¾ teaspoon celery seeds
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 6 cups shredded green cabbage
• 2 cups shredded red cabbage
• 2 medium carrots, sliced into thin peels

How to Make Coleslaw

First, make the dressing. Combine the mayonnaise, vinegar, mustard, maple syrup, celery seed, salt, and pepper in a medium bowl. Whisk until smooth!

Then, combine the veggies. Add the scallions, red cabbage, green cabbage, and carrot to a large bowl, and toss to combine.

If you want to get ahead, you can prep this recipe up to a day before you plan to eat it. The flavors meld and the veggies soften slightly as it sits, so it’s extra creamy and flavorful on day 2.

Instructions

• Make the coleslaw dressing. In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper.
• Make the coleslaw. In a large bowl, toss together the cabbage, carrots, and scallions. Pour the dressing over the top and toss to coat. Season to taste with more salt and pepper, as desired.