You're going to love this classic coleslaw recipe! Simple, fresh ingredients along with a tangy, creamy dressing make this the ultimate side dish for BBQs, camping trips, and picnics.
Optional: 1 tablespoon sugarif you prefer a sweeter coleslaw
Instructions
Using a sharp knife, cut the cabbage into quarters, cut out the core, and cut the cabbage into thin slices. Use the large holes on a box grater to grate the carrots into shreds. Give the cilantro (or other fresh herbs) a rough chop. Place the vegetables in a 1-gallon resealable bag (if making ahead) or bowl.
To make the dressing, combine the mayonnaise,apple cider vinegar, Dijon mustard, salt, and black pepper, in a small jar and whisk together. (Add additional sugar or celery seeds now, if using.)
Transport both of these containers, the baggie of vegetables and jar of dressing, in your cooler, or place them in the fridge.
Mix the dressing and vegetables together, making sure everything is well coated, 1-3 hours before serving (and at least 30 min). Once combined, place it in the fridge or cooler to chill until you're ready to serve.
Notes
Make-Ahead / Storage Tips
Chop all the vegetables and premix the dressing, but store them in separate containers in your fridge or cooler. Mixing in the dressing too early will cause the vegetables to become soggy and watery.
Add the dressing 1-3 hours before mealtime.
Once mixed together, the coleslaw will keep for 3-5 days in the fridge/cooler--but the cabbage will significantly soften and release water.
Drain as needed before using leftovers, and add more mayo if you lose too much of the dressing.