The Best Coleslaw
While the origin of coleslaw can be traced back to the Netherlands in the 18th century, made with shredded cabbage and a vinaigrette; most Americans recognize it as mayonnaise-based. There are countless variations of coleslaw all over the U.S.; and for that matter, all over the world. In my opinion, I believe that this is one of the best versions I’ve made. It’s all pretty straightforward to make. If you want to save yourself time, you can buy bagged coleslaw mix and make the dressing yourself.
Prep Time15 minutes mins
Refrigerating Time2 hours hrs
Course: Side Dish
Cuisine: American
Keyword: American, Home Cooking Classics, how to make, side dish
Servings: 4
Author: Alex Gorgos
- 3 cups green cabbage shredded
- 1 cup red cabbage shredded
- 1/2 cup carrots peeled and finely julienned
- 1/2 cup white onion finely chopped
Dressing
- 1/2 cup mayonnaise
- 3 tbsp buttermilk
- 2 tbsp lemon juice
- 2 tbsp cider vinegar
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 tsp celery seed