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Creamy Tangy Coleslaw Recipe with Apple Cider Vinegar

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A quick and easy creamy tangy coleslaw featuring apple cider vinegar that balances creaminess with a bright, crunchy texture. Perfect for barbecues, picnics, and as a versatile side dish.

Ingredients

Scale
  • 4 cups finely shredded green cabbage (about 12 oz / 340g)
  • 2 cups finely shredded red cabbage (about 6 oz / 170g)
  • 1 cup grated carrots (about 4 oz / 110g)
  • 2 stalks green onions, thinly sliced
  • ½ cup mayonnaise (120 ml)
  • 3 tablespoons apple cider vinegar (45 ml)
  • 1 tablespoon honey or sugar (15 ml) – optional
  • 1 teaspoon Dijon mustard (5 ml)
  • ½ teaspoon celery seed (1 g) – optional but recommended
  • Salt and black pepper to taste

Instructions

  1. Rinse the green and red cabbage under cold water and pat dry. Remove any tough outer leaves. Finely shred both cabbages using a sharp knife or mandoline into thin, uniform strips about ¼ inch (6 mm) wide. Grate the carrots using a box grater or food processor attachment. Thinly slice the green onions, including the green tops.
  2. Place the shredded cabbages, grated carrots, and sliced green onions into a large mixing bowl. Toss gently to mix evenly.
  3. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey or sugar (if using), Dijon mustard, celery seed, salt, and black pepper until smooth and glossy. Taste and adjust seasoning as needed.
  4. Pour the dressing over the cabbage mixture. Using a large spoon or spatula, gently fold the dressing into the veggies until evenly coated, being careful not to crush the cabbage.
  5. Cover the bowl with plastic wrap or a clean kitchen towel and chill in the refrigerator for at least 30 minutes, ideally 1 hour, to let flavors meld and soften the cabbage slightly.
  6. Before serving, stir the slaw once more and taste. Adjust salt, pepper, or vinegar if needed. Serve chilled or at room temperature.

Notes

For a lighter version, substitute half the mayonnaise with Greek yogurt or sour cream. Use vegan mayonnaise and maple syrup or agave nectar for a dairy-free and vegan option. Letting the slaw rest for at least 30 minutes improves flavor and texture. Avoid overdressing to keep crunch. Fresh cabbage is key for best texture. Optional add-ins include cayenne pepper for heat or toasted nuts for crunch.

Nutrition

Keywords: coleslaw, creamy coleslaw, tangy coleslaw, apple cider vinegar, easy side dish, barbecue side, picnic salad, summer salad

Find it online: https://hungermind.com/creamy-tangy-coleslaw-recipe-with-apple-cider-vinegar-easy-and-perfect/