This easy coleslaw recipe is the answer to your question, “What can I make that’s crunchy and a little creamy, but has enough vinegary pizzaz to keep things light and bright?”
It’s precisely the colorful and cooling side your hot chicken dinner needs, which makes sense, considering the recipe was created by the brain trust at the iconic Hattie B’s in Nashville. (Though this homemade coleslaw is also excellent with pulled pork sandwiches, hot dogs, and just about anything else you might enjoy at a backyard barbecue or potluck.)
It’s packed with shredded cabbage and julienned carrots (for health!) and tossed in the holy triumvirate of coleslaw dressing ingredients: apple cider vinegar for acidity, honey for balance, and mayonnaise to tie it all together (feel free to substitute up to half the mayo for tangier Greek yogurt or sour cream for an even brighter punch).
While many grocery stores sell bags of pre-shredded coleslaw mix and shredded carrots, they often sit on the shelf for too long and dry out, so do the work yourself if you have time. After you quarter and core the cabbage, you can thinly slice it with a knife, mandoline, or the slicing blade of a food processor. For the carrots, a box grater also works.
Toss the cabbage mixture with the creamy dressing and pop everything into an airtight container and chill. Like many slaw recipes, this one’s best when allowed to sit for a bit.
Ingredients
1
cup mayonnaise
1½
Tbsp. apple cider vinegar or white vinegar
1
Tbsp. honey
¾
tsp. celery seeds
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½
tsp. freshly ground black pepper
½
medium green cabbage, very thinly sliced (about 4 cups)
½
medium red cabbage, very thinly sliced (about 4 cups)
2
medium carrots, peeled; julienned or grated
