How long does homemade coleslaw last?

Homemade coleslaw typically stays fresh for 3 to 5 days when stored in an airtight container in the refrigerator. Stir it before serving, as some liquid may naturally separate from the dressing over time.

Can I make coleslaw ahead of time?

Yes, coleslaw can be prepared up to one day in advance. Many people prefer making it a few hours before serving because it allows the flavors to blend while still maintaining a pleasant crunch.

Can I use a pre-packaged coleslaw mix?

Absolutely. A pre-packaged coleslaw mix is a convenient option that saves preparation time. Simply combine the mix with the homemade dressing and toss until evenly coated.

What can I serve with coleslaw?

Coleslaw pairs well with a variety of dishes, including pulled pork, barbecue chicken, burgers, hot dogs, fish tacos, fried chicken, ribs, brisket, and grilled seafood. It also works well as a sandwich topping for added crunch and flavor.

Coleslaw Easy Recipe - recipe maestro

Name: Coleslaw Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 5 cups shredded cabbage (green, red, or a mix); 1 cup shredded carrots; 1/3 cup sliced green onions; 1/3 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 2 teaspoons granulated sugar; 1 teaspoon salt; 1/4 teaspoon black pepper

Description

This homemade coleslaw recipe combines crisp green and red cabbage, sweet carrots, and green onions with a creamy, tangy dressing made from mayonnaise, Dijon mustard, and apple cider vinegar. It is quick to prepare, budget-friendly, and perfect for barbecues, picnics, sandwiches, burgers, and family meals.

Ingredients

Scale

5 cups shredded cabbage (green, red, or a mix)
1 cup shredded carrots
1/3 cup sliced green onions
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons granulated sugar
1 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Remove any wilted leaves from the cabbage, quarter it, remove the core, and shred finely.
Shred the carrots if using whole carrots.
Slice the green onions into thin rounds.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
Add the shredded cabbage, carrots, and green onions to the bowl.
Toss thoroughly until all vegetables are evenly coated with the dressing.
Taste and adjust seasoning if desired.
Serve immediately for a crunchy texture, or refrigerate for 1 hour before serving for a softer texture and deeper flavor.

Notes

For a creamier coleslaw, double the mayonnaise, mustard, salt, and pepper.
Use a pre-packaged coleslaw mix to save preparation time.
Refrigerate leftovers in an airtight container for up to 5 days.
For extra flavor, add 1/2 teaspoon celery seed.
For a citrus variation, add 1 tablespoon fresh lemon juice.
If you prefer a crunchier texture, serve immediately after mixing.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 95
Sugar: 4g
Sodium: 107mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 1g
Cholesterol: 3mg