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Creamy Coleslaw with Vinegar Recipe Easy Refreshing Crunch Salad

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A refreshing and crunchy coleslaw with a creamy dressing balanced by apple cider vinegar for a tangy twist. Perfect for summer BBQs and potlucks, this easy recipe comes together in under 20 minutes.

Ingredients

Scale
  • 4 cups finely shredded green cabbage
  • 1 large carrot, peeled and julienned or grated
  • 1/4 cup thinly sliced red onion (optional)
  • 1/2 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed
  • Salt and black pepper to taste

Instructions

  1. Rinse the cabbage thoroughly and spin or pat dry. Remove any tough outer leaves. Finely shred about 4 cups of green cabbage.
  2. Peel and julienne one large carrot, then thinly slice 1/4 cup of red onion if using.
  3. In a medium bowl, combine 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey or sugar, 1 teaspoon Dijon mustard, and 1/2 teaspoon celery seed. Whisk until smooth and creamy.
  4. Pour the dressing over the shredded cabbage, carrots, and onions. Toss gently but thoroughly to coat evenly.
  5. Add salt and freshly ground black pepper to taste. Toss again and let the coleslaw sit for at least 15 minutes at room temperature or chill in the fridge for up to 2 hours.
  6. Before serving, stir the coleslaw again and adjust seasoning with extra vinegar or salt if needed. Serve cold or at room temperature.

Notes

For best texture, slice cabbage finely. Let coleslaw rest before serving to soften cabbage slightly without losing crunch. Adjust vinegar and sweetness to taste after resting. Drain excess liquid if coleslaw becomes watery. Celery seed is essential for classic flavor. Vegan and low-carb variations are possible with ingredient swaps.

Nutrition

Keywords: coleslaw, creamy coleslaw, vinegar coleslaw, summer salad, BBQ side dish, easy coleslaw recipe, tangy coleslaw

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