This easy homemade coleslaw recipe is a family favorite. It’s crisp, and crunchy, with a hint of sweetness and tang. Filled with a mix of fresh shredded green and purple cabbage, grated sweet carrots, and tossed in a sweet and tangy homemade dressing, this is a fresh side dish that everyone will love.
2lbcabbageshredded (mix of green and purple or just green)
3large carrotsgrated
Homemade Dressing
1cupmayo
2tablespoonsapple cider vinegar
2 - 3tablespoonsapple juice
1 - 1 ¼teaspoonsyellow mustard
1 ½teaspoonsground celery seed
½teaspoonsalt
¾teaspoonground black pepper
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Instructions
Cut the cabbage into long pieces. Shred using the flat blade of the Kitchen Aid Shredder attachment or a food processor. Then switch to the small grater attachment or a box grater to shred the carrots.
Place shredded cabbage and carrots into a large mixing bowl and mix with a fork. Then set aside.
In a medium-sized bowl, add mayo, apple cider vinegar, apple juice, yellow mustard, ground celery seed, salt, and freshly ground black pepper. Whisk until everything is combined.
Toss the cabbage with the dressing, then serve. Enjoy!
Notes
Coleslaw can last in the fridge for up to 5 days. Dressing can last for up to 1 week in the fridge.Toss the cabbage with the dressing right before serving to avoid soggy and watery coleslaw.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.