Best Coleslaw Recipe In The World

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What To Eat With Coleslaw

The Best Coleslaw Recipe in the World – Easy!

This slaw is guaranteed to forever change how you serve pulled pork. The BBQ Sundaes I linked to earlier are still one of my favorite meals of all time. I promise you this is the BEST coleslaw to serve with pulled pork.

If you know me at all you know I dont kid around when it comes to pulled pork. From Sweet and Tangy Pulled Pork to Pulled Pork Tacos, I dont mess around when it comes to this southern dish.

I serve this southern coleslaw with Pulled Pork Tater Tot Nachos, Beer and Garlic Grilled Chicken, Pulled Pork Tacos and Tostadas, and so much more. Classic Southern Style Coleslaw is truly the ultimate side dish.

Another fun way to eat coleslaw is to pile the slaw on top of BBQ Chicken Nachos for an unforgettable treat.

Coleslaw Dressing Recipe Ingredients

You only need 5 simple ingredients to make this homemade coleslaw dressing:

  • Mayo For the best flavor, use really good mayonnaise in this recipe. If Im using store bought mayo, my first pick is Sir Kensingtons. My homemade vegan mayo is great here too!
  • Apple cider vinegar It makes the dressing nice and tangy.
  • Dijon mustard It adds extra tang and a mild peppery flavor.
  • Maple syrup It balances the assertive vinegar and mustard.
  • Celery seed If youve made my egg salad, deviled eggs, or creamy potato salad, you know that celery seed, mayo, and mustard taste fantastic together. These little guys add a delicious savory flavor that takes this dressing over the top.

Whisk these ingredients together, and season to taste with salt and pepper!

Find the complete recipe with measurements below.

How To Make The Best Coleslaw

This coleslaw recipe is packed with fresh, lively flavors that wake up anything you serve it with. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pulled pork. Or mound some on top of your next hot dog or hamburger. You wont believe how easy coleslaw is to make at home. Here are my best tips for making it.

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What Goes With Coleslaw

We know that KFC coleslaw is great with chicken but we love this fresh crisp version even more. Try it with Air Fryer Chicken Drumsticks, and Crispy Air Fryer French Fries.

We also love serving a large scoop of creamy coleslaw with pulled pork sandwiches, or as a side dish for barbecue days full of burgers, pork chops, and other favorites!

What Our Readers Are Saying

best coleslaw recipe in the world

If you dont believe that our recipe helps you achieve the best coleslaw from scratch, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

This is seriously the best coleslaw I have ever made or tasted. Judy

Wow, fantastic slaw! Bryant

Amazing! I wanted to eat the whole bowl! Caitlin

Read Also: Nutrition Label Generator From Recipe

How To Make Perfect Coleslaw

Sometime in the last decade, coleslaw, so familiar a fixture of every Boxing Day buffet and summer picnic, has been rebranded. And every time I see a “slaw” sitting chirpily on the menu, a grumpy, Victor Meldrew-like surge of irritation courses through me. The Berni Inn salad bar never called it slaw. My dad never put ham and slaw sandwiches in our picnics. If it doesn’t have cabbage in it then it’s not coleslaw: it’s a salad. End of rant.

Making myself even more comfortable in pedants’ corner, coleslaw is a corruption of the Dutch koolsla, meaning cabbage salad, and arrived here via the USA. Cabbage was, according to the Oxford Encylopedia of Food and Drink in America, a popular crop “throughout the colonies”, and Dutch settlers, who grew it “extensively along the Hudson River” liked to serve it in the familiar, old-country way: the first mention of coleslaw in the USA dates from 1785.

Early versions seem only to have used a vinaigrette, but mayonnaise now seems to be the standard dressing, in Britain at least preferably the gloopy sugary kind that smothers all other flavours, leaving you unsure whether you’re eating cabbage or carrot. The occasional chunks of raw onion, however, usually make themselves known. Perhaps, thinking about it, this explains the rebranding exercise. But I’m determined to make coleslaw cool again. Or, at least, nice.

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How To Make Coleslaw Dressing

  • In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, pepper and celery seeds if using.
  • Next, pour the coleslaw dressing over the cabbage and toss it until well combined.
  • Refrigerate the coleslaw for a good 30 minutes before serving if you have time. Its delicious immediately but the flavors are best if it can chill for a bit. Enjoy!
  • Coleslaw Is A Classic Side

    Coleslaw recipe – 3 tips for worlds best slaw

    This is the best coleslaw recipe, perfect for parties and summer potlucks because it is so simple to make.

    • You need just a few ingredients! Use green and red cabbage with shredded carrots for the base .
    • This simple coleslaw dressing needs just mayonnaise, vinegar, seasoning, and a little sugar.
    • No need to cook the cabbage, just toss the cabbage mixture with the dressing and place in the refrigerator for at least an hour.
    • This is great for a gathering as it is best made ahead of time.

    Read Also: Aunt Jemima Waffle Mix Recipe

    How To Make Coleslaw Ultra Creamy

    Add the pre-packaged coleslaw mix into a strainer and place in the sink. Sprinkle with a mixture of sugar and salt and toss to combine. Let that sit for five minutes to draw the moisture out of the cabbage, then rinse really well with cold water. Give the coleslaw mix a spin in a salad spinner to dry.

    Next up: the homemade coleslaw dressing. If youve never learned how to make coleslaw dressing, dont sweat, its easy. Simply whisk together the mayo, a little sugar, cider vinegar, salt and pepper, chopped onions, parsley, and some celery salt. Add part of the slaw dressing to the coleslaw mix and give it a good toss. Add more dressing as needed after tasting the creamy coleslaw.

    Let the coleslaw chill in the fridge for at least 30 minutes before serving it. This gives the flavors time to come together .

    Creamy Apple Slaw Recipe

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    Creamy apple slaw is one of my favorite summertime dishes! There is something about the refreshing tanginess and light flavors of apple slaw that bring me back to my childhood every time!

    Crunchy cabbage and creamy dressing are mixed with tart apples to give you a perfectly balanced side dish that pairs well with a ton of dishes!

    I find that the celery seed and grainy mustard really add a nice flavor to this apple slaw recipe without being too overpowering.

    Cabbage and apple slaw is really easy to make and keeps well in the refrigerator, so you can make it in advance and just pull it out when its time to eat!

    To save even more time with this recipe, I like to buy the carrots pre shredded so I dont need to worry about doing it myself!

    This dish is extremely versatile, too. You can add a variety of things such as pumpkin seeds, dried cranberries, or even change it up with some red cabbage!

    I love making this for summer season because it is so refreshing. It works perfectly as a side dish for barbecues or even potlucks!

    Creamy apple slaw is the perfect slaw to add to pulled pork dishes like these pulled pork sandwiches too!

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    Tips For The Best Coleslaw

    Check out these 4 tips to make sure your coleslaw comes out perfect every time:

    • Texture is important. Shredded vegetables make the best texture for classic coleslaw, but many people prefer chopped cabbage with smaller pieces. But take note! Using chopped veggies often leads to a more watery coleslaw.
    • Add some variety by mixing and matching your vegetables. Coleslaw doesnt have to be made with the 4 veggies specified in this recipe. Feel free to mix and match them, and try adding roasted corn or chopped green onions to your bowl of veggies.
    • Toss, dont stir! Lightly toss in your dressing to evenly coat the vegetables and keep them crisp. Start slow when you add the dressing, and add more until you get the coleslaw to your ideal veggie/dressing ratio.
    • Keep your veggies and your dressing separated and in the refrigerator until you are ready to serve. This ensures that your vegetables stay crisp and crunchy and dont go limp before dinnertime.

    How To Cut Cabbage For Coleslaw

    The World

    Whatever type of cabbage you choose, the way to prepare them are generally the same. Heres how to do it:

  • Remove any tattered or bruised outer leaves.
  • Cut the cabbage into quarters, and then cut out the core.
  • Slice the cabbage quarters into thin shreds. You can hand shred with a knife , use a mandoline or use your food processor shredding attachment.
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    What Is Creamy Coleslaw Made Of

    There are two factors that distinguish a good coleslaw from the rest. First is the crunch. Second is the flavor of the dressing. Hand in hand they make one good salad.

    Some creamy coleslaw dressings use a combination of sour cream and mayonnaise with flavorings that run the gamut of grated onion to Worcestershire sauce to mustard and lemon juice.

    Why go through all those paces? Lets keep this dressing simple.

    My favorite coleslaw dressing is so good it deserves a post of its own. Basic mayonnaise is mixed with cider vinegar then seasoned with a little celery salt for the puckery punch I love. Sliced green onion and freshly ground black pepper add a little heat, with a bit of sugar to offset the vinegar pucker. Chopped Italian leaf parsley adds just the right amount of a fresh, herby taste.

    The Best Vinegar Coleslaw

    We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so dont be bashful. But the real secret to this colorful coleslaw is the marinating time a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette.

    Get the Recipe: The Best Vinegar Coleslaw

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    Can Coleslaw Be Made The Day Before

    Yes, you can make coleslaw the day before! This is especially helpful when planning for an event. I personally love when my cabbage and carrots marinate in the dressing overnight. They seem to be so much more flavorful than the first day I tossed. However, you can also keep the veggies and coleslaw dressing separate and mix them the day of. Once mixed together, coleslaw lasts about 3 5 days in the fridge.

    Is Coleslaw Bad For You

    How to make the Best Coleslaw recipe in the Worldð| Chef Ricardo Cooking

    While coleslaw is veggie-packed, many recipes are drowning in dressing that contain more sugar and fat than necessary. The base of my dressing is my Homemade Mayonnaise , which is made from higher quality oils and contains no sugar. Its much healthier than store-bought. So if youve never made mayo at home, you must give it a try. I also dont add any dairy or extra sugar.

    You can see that my cabbage is coated in the coleslaw dressing but its not swimming in dressing. This also keeps it healthier and with a little more crunch. Thats why you should make my version . Cabbage is extremely healthy for you, so lets keep this version of coleslaw that way too!

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    What Do You Serve With Coleslaw

    Because it is so creamy, coleslaw pairs very well with anything meaty or tangy, such as dishes with barbecue sauce

    I love pairing coleslaw with dishes like pulled pork, beans, grilled meats, steak, corn, and potatoes!

    Coleslaw goes really well on its own, too. Coleslaw is universally known as a summertime food because it tastes so light and refreshing when served cold as a side dish!

    Can I Dry The Coleslaw Mix Without A Salad Spinner

    If you dont have a salad spinner, theres no need to run out and get one. You can also dry the coleslaw mix by spreading it onto a paper towel-lined baking tray and blotting it dry with more paper towels. You can also roll the wet cabbage mix in a clean tea towel and then gently squeeze it to soak up the extra moisture.

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    Recipe Chef Notes + Tips

    How to Store: It is best to store this vinegar coleslaw recipe undressed and unseasoned covered in the refrigerator until ready to serve. It can stay in the refrigerator undressed and unseasoned for up to 5 days. When ready to serve simply pour the vinaigrette over top, season with salt and pepper, toss and serve.

    Also if you want to make it ahead of time, dont plan on seasoning it to the end because if you salt the vegetable it will wilt super quick.

    Now just know that when you shave vegetables super thin like I did in this recipe and apply an acid to it, like vinegar, its going to break down faster and become wilted or to put it simply, soggy.

    You can substitute honey or agave for sugar in this recipe.

    To save some time, If you dont want to slice the cabbages and carrots yourself, then I suggest buying the pre-made coleslaw mix, it will work just as well.

    How To Keep Coleslaw Crunchy

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    One of the things I find unattractive about many creamy coleslaws is when the crunch disappears and the cut cabbage becomes limp and lame, resulting in a soupy, drippy mess. Weve all seen prime examples of this in the grocery store deli case, right?

    This homemade coleslaw is not that.

    After doing a fare amount of investigation, I found a solution to avoid the listless creamy coleslaw bite thanks to the folks at Serious Eats. Their suggestion? Draw out the water from the cabbage with a sugar and salt brine for a mere 5 minutes, then rinse well with cold water and put it through the spin dry of a salad spinner.

    Dont worry. Adding this simple cure wont change your coleslaw into a bread and butter pickle, like this one. In fact, the result is a firmer cabbage crunch where the flavor, and color, is actually deepened.

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    How To Make This Easy Colelsaw Recipe

    Do you have a large bowl, a small bowl, salad tossers, and ten minutes of your time? Perfect! Then you have everything you need to make this incredibly easy, yet simple coleslaw.

    Consider using a mandoline. It saves a ton of time and can really thinly slice the cabbage.

  • Shred the cabbage and carrots. Youll need about 8 cups of shredded cabbage for this recipe, give or take a cup.
  • In a large bowl, toss together the green cabbage mix and purple cabbage until combined. Set aside while you prepare the dressing.
  • Healthy Coleslaw Preparation Tips

    It is easier to slice cabbage on a mandoline than with a sharp knife, but it certainly can be done. Be careful either way. If youre in a hurry, buy a 12-ounce bag of pre-shredded slaw mix at the store.

    For the prettiest shredded carrots, use a or spiralizer. If you dont have one of those, a plain old box grater or the grating attachment on your food processor should work pretty well. Or, grab a bag of shredded carrots at the store!

    Last but not least, I used three-fourths of a cup of mixed seeds here, but you could definitely get by with less. Whichever seeds you use, and however much you use, dont skip the toasting step! Just keep an eye on those little seeds because they can turn too toasty in a blink.

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    How To Make The Best Coleslaw Recipe

    I recommend you use fresh cabbage and carrots, rather than a bag of pre-chopped coleslaw mix for the best flavor. Sure, its a little bit more work to slice everything, but its very fast. Promise.

    To shred the cabbage by hand:

  • Remove the outer leaves of the cabbage. Wash the cabbage , then remove the outer leaves.
  • Chop off the stem at the end. Theres more of the stem on the inside but well get to removing that.
  • Chop the cabbage in half, then into quarters. Then diagonally cut out the area where you see the stem or core on the inside.
  • Thinly shred the cabbage with a knife. You can make the cabbage as thin or thick as you desire. I personally like my cabbage to be thin. If you feel the cabbage is a little too long, then cut the shredded cabbage in half.
  • Alternatively, you could use a spiralizer to shred the cabbage. You can view my post and video on how to spiralize cabbage . A mandoline would also be a great tool for shredding cabbage and carrots.

    If you dont have a spiralizer or mandoline to shred the carrots, use the large hole side of a box grater. It works perfect for this coleslaw recipe.

    Once the cabbage and carrots are shredded, just mix it with the Coleslaw Dressing and enjoy!

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