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Coleslaw makes a great side dish for just about everything. This coleslaw is super easy to make and can be eaten immediately.
If you want to make the coleslaw dressing in advance you can but keep the dressing separate from the cabbage until closer to serving time. The longer the cabbage sits in the coleslaw dressing, the softer and less crunchy it will become. When you are ready to serve, mix the dressing and cabbage together and serve immediately or within 2 hours for best results.
Mayonnaise is used as a base for the dressing and results in a creamy classic dressing. I used fresh lime juice in this coleslaw, but bottled lemon or lime juice would work. Apple cider vinegar adds a nice tang but if you’re looking for something a little milder you can use white vinegar. I season my coleslaw with Garlic Pepper Seasoning to taste. In the recipe below I left it as it was originally written with measurements for the salt and pepper. You can always add the seasoning according to your taste. That’s the great thing about cooking at home; you can control your ingredients.
If you’re looking for a more complex flavor these seasonings go well in coleslaw: celery seed or celery salt, onion powder, garlic powder, dry mustard, Dijon mustard, or cilantro.
You can add other ingredients. Cubed cheese, blue cheese, poppy seeds, sunflower seeds, sliced almonds, chopped apples, or dried cranberries all make nice additions.
- ½ cup mayonnaise
- 2 Tbsp sugar
- 1½ Tbsp lemon or lime juice
- 1 Tbsp apple cider vinegar (or white)
- ½ tsp ground black pepper
- ¼ tsp salt
- 14 -ounce bag coleslaw mix ( or ½ head shredded cabbage)
- Whisk mayonnaise, sugar, lemon or lime juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.
- Pour over a 14-ounce package of coleslaw mix and stir together. Refrigerate until ready to serve.