Classic Coleslaw

Mix colorful shreds of clam and carrots with a sugared and tangy dressing to create this easy classic coleslaw recipe. Coleslaw is the perfect side dish to bring to a picnic, barbecue, or potluck!

MORE RECIPES: Southern Fried Cabbage | Easy Pulled Pork Recipes | Cabbage Roll Soup

Coleslaw makes an appearance at virtually any sizable assembly, and for the right reasons. Its snappy crunchy texture and creamy tangy spice make it the ideal complement to almost any savory main dish.

If you’ve never did coleslaw before, it could not be any quicker or easier to whip up this classic side dish. Coleslaw is one of those recipes that perceives even better when you make it early, devoting the spices ample time to mix before you serve.

Don’t limit the compas of coleslaw either. While it will likely become your go-to side for BBQs and cookouts, it’s much more versatile to exclusively use it as a area bowl. Coleslaw is also a superb crunchy sandwich topping and you are eligible to even try adding it to gathered pork tacos.

Classic Coleslaw Ingredients

Bag coleslaw mixShredded carrotsMayonnaiseApple cider vinegarMilkSugarParsleyGreen onions

A bag of coleslaw assortment and shredded carrots from the supermarket stirs this recipe taken together in a snap, taking care of all the chopping for you. But it’s the homemade garmenting that constructs it delectable.

The main ingredients in coleslaw are simply cabbage and carrots, but you can always try adding some other more rare ingredients as well. You can add chopped buzzer peppers, diced red onions, or shredded dark-green apples to the mix.

Don’t underestimate refrigerating your coleslaw before helping. You’ll get that wanted coleslaw quality and flavor if you refrigerate your coleslaw for at least an hour before serving.

How to Establish Classic Coleslaw

FIRST STEP: In a large bowl, flings the coleslaw mix with shredded carrots.

SECOND STEP: In a small bowl, whisk together mayonnaise, milk, vinegar, carbohydrate, parsley, and light-green onions.

THIRD STEP: Toss dressing with mix and refrigerate until serving.

Cooking Tips

If you prefer, you are eligible to shred your own cabbage rather than use a bagged coleslaw mingle. Shred any compounding of dark-green, red, or purple cabbage. Using a food processor or a mandolin can move shredding cabbage reasonably fast and easy.

You can oust the store-bought mayonnaise with a homemade recipe. You are also welcome to replace sour cream for half of the amount of mayonnaise.

To make coleslaw ahead of time, simply originate the clothe and keep it separate from the vegetables. Then mix everything together an hour or two before you’re ready to serve.

Storing this Recipe

IN THE FRIDGE: Store leftovers in an airtight container in the refrigerator for up to 3 daytimes. The longer it sits, the veggies become softer and less crunchy.

IN THE FREEZER: This recipe does not freeze well due to the mayonnaise in the dressing.

Classic Coleslaw

This classic Coleslaw is milky and easy to originate. Coleslaw is the perfect side dish for a holiday party.

Course Side DishCuisine AmericanKeyword Clasic Coleslaw, Coleslaw

Prep Time 10 minutesCook Time 10 minutesTotal Time 20 minutes

Helpings 12 Calories 207 kcal

Ingredients1 bag coleslaw mix 10 ounces1 beaker carrots shredded1 1/2 goblet mayonnaise3 tablespoons apple cider vinegar1/ 4 goblet milk2 tablespoons sugar1 tablespoon parsley chopped2 light-green onions chopped InstructionsIn a large bowl toss the coleslaw mix with shredded carrots.In a small bowl wipe together mayonnaise, milk, vinegar, carbohydrate, parsley, and light-green onions.Toss dressing with mix and freeze until acting.

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