Creamy American Coleslaw
With its tangy-sweet flavor and creamy-crunchy texture, this old-fashioned American coleslaw recipe is sure to be a crowd-pleaser at your next potluck, picnic, or summer cookout! Bagged coleslaw mix saves prep time, and it's even better when prepared in advance.
Servings: 6
Ingredients
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons white sugar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 16 ounces store-bought coleslaw mix
- 2 large carrots shredded
Instructions
- Add the mayonnaise, red wine vinegar, Dijon mustard, sugar, salt, and pepper to a large mixing bowl and whisk until smooth.
- Add the coleslaw mix and shredded carrots and mix until the vegetables are fully coated in the creamy coleslaw dressing.
- Cover the coleslaw mixture and let it chill in the refrigerator for 1 hour.
- After 1 hour, give the coleslaw a good stir, serve it cold, and enjoy!
Notes
- You can use freshly chopped cabbage if you’d like. Most store-bought coleslaw mixes contain about 80% green cabbage and 20% red (purple) cabbage.
- Chilling for at least 1 hour is essential! Letting the salad sit allows the flavors to fully develop and slightly softens the cabbage, making it easier to chew.
- Leftover coleslaw can be stored in an airtight container in the refrigerator for 3-4 days.
- Coleslaw will eventually become soggy, so it’s best to eat it up within a couple of days.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
Calories: 299kcal | Carbohydrates: 11g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 680mg | Potassium: 209mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3498IU | Vitamin C: 29mg | Calcium: 43mg | Iron: 1mg
Find it online at sugarandsnappeas.com!