Creamy Coleslaw with Apple Cider Dressing
Creamy Apple Cider Coleslaw
Shredded cabbage and carrots tossed with a creamy, tangy apple cider vinegar dressing for a crisp, dependable side dish.
This creamy coleslaw keeps the classic crunch of cabbage and carrots while leaning on apple cider vinegar for a bright, clean finish. The dressing is rich enough to coat the vegetables, but it is balanced with mustard, a little sugar, and celery seed so the slaw does not taste heavy.
A mix of green and red cabbage gives the bowl color and texture, while grated carrot adds sweetness. Salting the cabbage briefly is optional, but even a few minutes helps draw out excess moisture and keeps the dressing from turning watery once the slaw rests.
Serve it with pulled pork, fried chicken, grilled sausages, burgers, or bean dishes. It is also sturdy enough for picnics and potlucks when kept chilled, and the flavor improves after a short rest in the refrigerator.
For the best texture, slice the cabbage thinly and toss the slaw gently until every strand is lightly coated. If you like a sharper dressing, add another teaspoon of apple cider vinegar just before serving.
Nutrition (per serving)
Directions
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1
Combine the green cabbage, red cabbage, and carrots in a large mixing bowl.
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2
Sprinkle the vegetables with the kosher salt, toss well, and let them stand for 10 minutes while you make the dressing.
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3
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, and black pepper until smooth.
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4
If moisture has pooled in the cabbage bowl, drain it off and gently pat the vegetables with a clean towel.
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5
Pour about three quarters of the dressing over the cabbage mixture and toss until evenly coated.
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6
Add more dressing as needed until the slaw is creamy but still crisp, then fold in the parsley.
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7
Taste and adjust with a little more vinegar, salt, or pepper if needed.
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8
Cover and refrigerate for at least 20 minutes before serving, then toss once more so the dressing is evenly distributed.
Ingredients
- Green Cabbage, finely shredded:6 cups
- Red Cabbage, finely shredded:2 cups
- Carrots, peeled and grated:1 cup
- Kosher Salt:1 teaspoon
- Mayonnaise:3/4 cup
- Apple Cider Vinegar:3 tablespoons
- Dijon Mustard:1 tablespoon
- Granulated Sugar:2 teaspoons
- Celery Seed:1/2 teaspoon
- Black Pepper, freshly ground:1/4 teaspoon
- Fresh Parsley, chopped:2 tablespoons
Tips & Notes
- For a lighter dressing, replace 1/4 cup of the mayonnaise with plain Greek yogurt.
- Slice cabbage with a sharp knife or mandoline for the most even texture.
- Keep the slaw chilled and serve within 2 days for the best crunch.
