The Best Creamy Coleslaw with Tangy Maple Dijon Dressing
This creamy coleslaw brings together the best of both worlds – vibrant shredded cabbage with a luscious dressing that perfectly balances tangy, sweet, and savory notes. The secret lies in the combination of maple syrup, Dijon mustard, and a splash of fresh lemon juice that elevates this classic side dish to new heights. Perfect for summer cookouts, potlucks, or as a refreshing companion to your favorite grilled meats.
Equipment
- Large mixing bowl
- Medium bowl
- Whisk
- Sharp knife or mandoline
- Box grater or food processor
Ingredients
For the Slaw
- 5 cups green cabbage finely shredded
- 2 cups red cabbage finely shredded
- 2 medium carrots peeled and shredded
- 3 scallions thinly sliced
For the Dressing
- 1 cup mayonnaise use high-quality mayo for best results
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- 3/4 teaspoon celery seeds
- 3/4 teaspoon sea salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Begin by preparing your vegetables. Remove any wilted outer leaves from both cabbages, then slice them in half and cut out the tough core. Using a sharp knife, mandoline, or food processor fitted with a slicing blade, shred the cabbage into thin, uniform strips. Transfer to a large mixing bowl.
- Add the shredded carrots and sliced scallions to the bowl with the cabbage. Gently toss the vegetables together with your hands or tongs to distribute the colors evenly throughout the mixture.
- In a separate medium bowl, prepare the dressing by adding the mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, sugar, lemon juice, celery seeds, salt, and pepper. Whisk vigorously until all ingredients are fully incorporated and the dressing is smooth and creamy with no lumps remaining.
- Pour the prepared dressing over the shredded vegetable mixture. Using a large spoon or spatula, fold the dressing into the slaw, turning from the bottom up to ensure every strand of cabbage gets coated with the creamy dressing.
- Taste the coleslaw and adjust the seasoning as needed – add more salt for depth, extra pepper for bite, or a touch more vinegar if you prefer a tangier flavor profile.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld together and the cabbage to soften slightly while still maintaining its satisfying crunch.
Nutrition
Calories: 237kcalCarbohydrates: 11gProtein: 1gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 442mgPotassium: 209mgFiber: 2gSugar: 8gVitamin A: 2903IUVitamin C: 30mgCalcium: 46mgIron: 1mg
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