Bold Flavor-Packed Coleslaw

Ingredients

• 280 g (4 cups)shredded green cabbage
• 110 g (1 cup)shredded carrots
• 80 g (½ cup)thinly sliced red onion
• 120 g (½ cup)mayonnaise
• 30 ml (2 tablespoons)apple cider vinegar
• 15 ml (1 tablespoon)honey
• 2 g (1 teaspoon)celery seeds
• to tastesalt and pepper

Instructions

1. 1

   Shred the vegetables

   Shred the green cabbage and carrots with a sharp knife or food processor.

2. 2

   Mix the vegetables

   Put the cabbage, carrots and sliced red onion in a large bowl and mix them together.

3. 3

   Whisk the dressing

   In a separate small bowl, combine the mayonnaise, apple cider vinegar, honey, celery seeds, salt and pepper. Whisk until creamy.

4. 4

   Dress the slaw

   Pour the dressing over the cabbage mixture and toss gently to coat.

5. 5

   Chill before serving

   Refrigerate for at least 10 minutes so the flavours can meld.

What is coleslaw?

Coleslaw is a salad of finely cut cabbage, often mixed with other vegetables and a dressing. Its name comes from the Dutch words for cabbage salad, while this creamy, tangy version fits the familiar American-style barbecue side.

Here, carrots bring sweetness and colour, red onion adds a sharper note, and a brief rest lets the vinegar and seasonings mingle with the creamy dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 2g protein, 10g carbs, 12g fat.

The carrots and cabbage provide most of the carbohydrates, while the mayonnaise is the main source of fat. This version has only a small amount of protein, so serve it with a protein-rich main and another vegetable for a more balanced plate.

Choosing the vegetables

Cabbage: Shred it finely and evenly so it is easy to scoop and the dressing reaches plenty of surfaces. A sharp knife or food processor works for the task.

Carrots and onion: Keep the carrots shredded and the onion thinly sliced, as directed. Their different textures and flavours give the slaw contrast without taking over the cabbage.

Making a balanced dressing

Creaminess: Mayonnaise forms the base and helps the dressing cling to the vegetables. Whisk it with the vinegar and honey until smooth.

Seasoning: Celery seeds add a subtle earthy note, while salt and pepper round out the flavour. Start with a little seasoning, then taste and adjust to your preference.

Getting the texture right

Even cuts: Uniformly shredded cabbage and carrots make each forkful easier to eat and help the vegetables mix evenly. Avoid cutting the onion into thick pieces, which can make its flavour dominate.

Gentle tossing: Mix just until the vegetables are coated. A light hand preserves their crunch.

Why the resting time matters

Chill the dressed slaw for at least 10 minutes before serving. This short rest gives the flavours time to come together while keeping the vegetables pleasantly crisp.

If preparing ahead, keep in mind that the vegetables will soften as they sit in the dressing. For the crunchiest result, serve it soon after the rest.

Serving ideas

Serve it alongside barbecue dishes or pack it for a picnic. Its creamy tang makes a refreshing contrast to smoky or rich foods.

For tacos, spoon the slaw on just before serving so it stays crisp. It can also be served as a simple side on its own.

Recipe notes & tips

• Use a sharp knife or food processor to shred the cabbage and carrots evenly.
• Slice the red onion thinly so its bite stays balanced with the other vegetables.
• Whisk the dressing until smooth before adding it to the vegetables.
• Toss gently to coat the slaw without crushing the shredded vegetables.
• Chill for at least 10 minutes, then taste and adjust the seasoning before serving.

Variations

• Use Greek yoghurt: Replace the mayonnaise with Greek yoghurt for a tangier dressing.
• Make it vegan: Swap the honey for maple syrup and use a suitable vegan mayonnaise.
• Add extra crunch: Mix in thinly sliced apple just before serving.
• Change the cabbage: Replace some green cabbage with finely shredded red cabbage.
• Adjust the tang: Add a little more apple cider vinegar to taste.

Common mistakes to avoid

• Thick onion slices: They can overpower each bite; slice the onion thinly.
• Uneven shredding: Large pieces are harder to coat; aim for even shreds.
• Lumpy dressing: The ingredients may not coat the vegetables evenly; whisk the dressing until creamy first.
• Rough tossing: It can crush the vegetables; toss gently until just coated.
• Skipping the rest: The flavours have less time to meld; chill for at least 10 minutes.

How to store

Store leftovers in a covered container in the fridge and eat within 2 days for the best texture. The vegetables soften over time, so toss before serving and avoid freezing.

Frequently asked questions