Print

Creamy Coleslaw with Tangy Apple Cider Vinegar Dressing

creamy coleslaw with tangy apple cider vinegar dressing - featured image

A quick and easy creamy coleslaw with a tangy apple cider vinegar dressing, perfect for BBQs and picnics. Crisp, refreshing, and delightfully flavorful, it balances smoky grilled meats beautifully.

Ingredients

Scale
  • 4 cups shredded green cabbage (firm and fresh)
  • 2 medium carrots, peeled and shredded
  • ¼ cup finely chopped red onion (optional)
  • ½ cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon celery seed
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Prepare the vegetables (10 minutes): Remove outer leaves from cabbage, quarter and core it. Shred finely using a box grater or food processor. Peel and shred carrots. Finely chop red onion if using.
  2. Make the dressing (5 minutes): In a bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper until smooth and creamy. Adjust seasoning as needed.
  3. Toss together (5 minutes): Combine shredded cabbage, carrots, and onion in a large mixing bowl. Pour dressing over veggies and toss thoroughly to coat evenly.
  4. Chill and rest (at least 30 minutes): Cover and refrigerate to let flavors meld and cabbage soften slightly while maintaining crunch.
  5. Final toss before serving: Gently toss coleslaw again, taste and adjust salt and pepper if needed before serving.

Notes

For a dairy-free version, substitute mayonnaise with plant-based vegenaise. Add fresh herbs like dill or parsley for extra flavor. Avoid overdressing to keep slaw crisp. Chill at least 30 minutes before serving. Store leftovers in airtight container up to 3 days.

Nutrition

Keywords: coleslaw, creamy coleslaw, apple cider vinegar dressing, BBQ side dish, easy coleslaw, picnic salad, tangy dressing