Creamy coleslaw salad: too delicious and easy to not try it!

Coleslaw is a classic side dish that adds crunch, freshness, and a tangy bite to any meal. This best coleslaw recipe combines white and red cabbage, carrots, corn, and fresh parsley with a creamy dressing made from mayonnaise, mustard, apple cider vinegar, and a hint of celery seeds. It’s the perfect accompaniment for BBQs, sandwiches, burgers, or as a light, refreshing salad on its own. Quick, easy, and packed with flavor, this coleslaw will become a go-to in your kitchen.

Why Everyone Will Love This Recipe

• Crunchy and Colorful: The mix of white and red cabbage, carrots, and corn creates an appealing texture and look.
• Creamy and Tangy: A well-balanced dressing with mayonnaise, mustard, and apple cider vinegar adds richness and brightness.
• Quick and Easy: Minimal prep time for a delicious, homemade coleslaw.
• Versatile Side: Perfect for sandwiches, burgers, BBQs, or as a refreshing snack.
• Customizable: Add extra herbs, spices, or a touch of honey for a sweeter version.

Tips for the Best Coleslaw

• Shred Thinly: Thin cabbage and carrot strips ensure an even coating and better texture.
• Adjust Creaminess: Add more mayonnaise for a richer coleslaw or more vinegar for a tangier flavor.
• Make Ahead: Prepare up to a few hours in advance; flavors develop beautifully as it sits.
• Optional Extras: Add sliced red onion, bell pepper, or a touch of honey for a twist.

How to Store Coleslaw

Store coleslaw in an airtight container in the refrigerator for up to 2–3 days. For the best texture, avoid storing for too long as the cabbage may release water and soften.

INGREDIENTS

• White cabbage

• Red cabbage

• Carrots

• Fresh parsley

• Mustard

• Apple vinegar

• Salt and pepper

• Celery seeds

• Corn

• Mayonnaise

How to Make Coleslaw

Prepare the Vegetables: Clean and thinly slice the white and red cabbage. Place them in a large mixing bowl.

Add Carrots, Corn, and Parsley: Grate the carrots and add to the cabbage along with the corn kernels and chopped parsley. Mix lightly to combine.

Make the Dressing: In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, pepper, and celery seeds until creamy and smooth.

Combine: Pour the dressing over the vegetable mixture. Toss everything gently until all the vegetables are coated evenly with the dressing.

Serve: Enjoy immediately for a crisp texture or let it chill in the fridge for 30 minutes to allow flavors to meld.