I love a good coleslaw. It’s such a versatile side dish, perfect for picnics, barbecues, or just a simple weeknight meal. I often find myself wanting something fresh and easy to go alongside my main dishes, and coleslaw always fits the bill.
Today, I’m sharing three of my favorite coleslaw recipes with you. Whether you like it creamy, tangy, or with a hint of fruit, I have a delicious option here for you. Each one is simple to make and packed with crisp, refreshing flavors.
Jump to Recipe:
- 1. Easy Sweet And Tangy Coleslaw Recipe
- 2. Easy Tangy Vinegar Coleslaw Recipe
- 3. Fresh Cranberry Apple Coleslaw Recipe
Easy Sweet And Tangy Coleslaw Recipe
This classic sweet and tangy coleslaw is perfect for any gathering. It’s so simple to make and always a crowd-pleaser.
Key Ingredients & Tips for Sweet Tangy Coleslaw
- Cabbage Choice: Use a mix of green and red cabbage for color and crunch. Fresh cabbage makes a big difference in taste and texture.
- Dressing Balance: Always taste your dressing as you go. You want a good mix of sweet, tangy, and a little creamy flavor for this coleslaw.
What You Need for Sweet Tangy Coleslaw
- 1 small head green cabbage, shredded
- 1/4 head red cabbage, shredded
- 2 carrots, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
⏱️ Time: 15 mins🍽️ Yields: 6 servings
How to Make This Sweet Tangy Coleslaw
Step 1: Prepare Your Vegetables
Shred your green and red cabbage finely, either by hand, with a mandoline, or in a food processor. Grate your carrots. Place all the prepared vegetables in a large mixing bowl, making sure they are well combined.
Step 2: Mix the Dressing and Combine
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until smooth. Pour the dressing over the vegetables and toss gently until everything is well coated. Chill for at least 30 minutes before serving.
📝 Final Note
This coleslaw tastes even better if you let it sit in the fridge for an hour or two. It allows the sweet and tangy flavors to blend perfectly.
Easy Tangy Vinegar Coleslaw Recipe
If you prefer a lighter, brighter side, this tangy vinegar coleslaw is a winner. No mayo needed, just crisp veggies and a zesty dressing.
Key Ingredients & Tips for Vinegar Coleslaw
- Thin Shreds: Make sure to shred your cabbage and carrots very thinly for this vinegar coleslaw. This helps them soak up the dressing and gives a better, more tender texture.
- Adjust Vinegar: The amount of vinegar can be adjusted to your taste. Start with less and add more if you like it extra tangy and bright.
What You Need for Tangy Vinegar Coleslaw
- 1 small head green cabbage, shredded
- 2 carrots, grated
- 1/4 red onion, thinly sliced
- 1/4 cup white vinegar
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1/2 teaspoon celery seeds
- Salt and black pepper to taste
⏱️ Time: 10 mins🍽️ Yields: 4 servings
How to Make This Tangy Vinegar Coleslaw
Step 1: Chop the Vegetables
Finely shred the green cabbage and carrots. Thinly slice the red onion. Place all the chopped vegetables into a large bowl, ready for the dressing.
Step 2: Make the Vinegar Dressing
In a small bowl, whisk together the white vinegar, sugar, vegetable oil, celery seeds, salt, and pepper until the sugar dissolves completely. Pour the dressing over the prepared vegetables and toss until well combined. Serve immediately or chill for a crisper texture.
📝 Final Note
For the best crispness and to allow the tangy flavors to deepen, I like to chill this coleslaw for at least 30 minutes before serving.
Fresh Cranberry Apple Coleslaw Recipe
This cranberry apple coleslaw adds a lovely fruity touch to your meal. It’s a fresh take on a classic, perfect for fall or any time you want something a little different and sweet.
Key Ingredients & Tips for Cranberry Apple Coleslaw
- Apple Variety: Use a crisp, slightly tart apple like a Granny Smith or Honeycrisp for the best texture and flavor balance in this coleslaw.
- Cranberry Freshness: Fresh cranberries give a great pop of color and tartness, but dried cranberries work too if you prefer a sweeter, chewier texture.
What You Need for Cranberry Apple Coleslaw
- 1/2 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 1 Granny Smith apple, cored and chopped
- 1/2 cup fresh cranberries, roughly chopped (or dried)
- 1/2 cup mayonnaise
- 2 tablespoons maple syrup (or honey)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
⏱️ Time: 20 mins🍽️ Yields: 6-8 servings
How to Make This Cranberry Apple Coleslaw
Step 1: Prepare and Combine Produce
Shred the green and red cabbage. Core and chop the apple into small, bite-sized pieces. Roughly chop the fresh cranberries if you are using them. Combine the cabbage, apple, and cranberries in a large bowl.
Step 2: Whisk the Creamy Dressing
In a separate bowl, whisk together the mayonnaise, maple syrup, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined. Pour this creamy dressing over the fruit and vegetable mix. Toss gently to coat everything evenly. Serve fresh and enjoy.
📝 Final Note
This cranberry apple coleslaw is fantastic as a side for roasted chicken or pork. The sweetness and tang complement rich main dishes really well.
