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Easy Make-Ahead Coleslaw Recipe for 15 Creamy Crunchy Crowd-Pleaser

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This easy make-ahead coleslaw recipe is creamy, crunchy, and perfect for feeding a crowd of 15. It features a tangy-sweet dressing and holds up well after chilling, making it ideal for big gatherings.

Ingredients

Scale
  • 2 medium heads green cabbage, finely shredded (about 12 cups total)
  • 1 medium head red cabbage, finely shredded
  • 6 large carrots, peeled and grated (about 3 cups)
  • 1 ½ cups mayonnaise
  • ¼ cup apple cider vinegar
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon celery seed (optional)
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 4 green onions, thinly sliced

Instructions

  1. Remove outer leaves of green and red cabbage. Cut each head into quarters, remove the core, then finely shred using a mandoline or sharp chef’s knife to yield about 12 cups of shredded cabbage.
  2. Peel and grate the carrots using a box grater or food processor to get about 3 cups of grated carrots. Set aside.
  3. Place shredded cabbage and grated carrots in a large mixing bowl. Sprinkle 2 teaspoons of salt over the mixture and toss gently to combine. Let sit for 20 minutes to draw out excess moisture, then drain any liquid that pools at the bottom.
  4. In a smaller bowl, whisk together 1 ½ cups mayonnaise, ¼ cup apple cider vinegar, 3 tablespoons honey, 2 tablespoons Dijon mustard, 1 teaspoon celery seed (if using), and 1 teaspoon freshly ground black pepper until smooth. Taste and adjust seasoning if needed.
  5. Add the drained cabbage and carrots back to a clean large bowl. Pour the dressing over and toss gently but thoroughly until every strand is coated.
  6. Fold in the thinly sliced green onions for a fresh bite and a pop of color.
  7. Transfer the coleslaw to an airtight container and refrigerate for at least 2 hours, preferably overnight, to let flavors meld while keeping the crunch.
  8. Give the coleslaw a quick stir just before serving. If it looks a little dry, add a splash of apple cider vinegar or a teaspoon of mayo to freshen it up.

Notes

Salt the cabbage and carrots first and drain excess moisture to keep the coleslaw crunchy and prevent sogginess. Mix dressing just before combining with veggies to avoid softening. Chill at least 2 hours or overnight for best flavor. Avoid freezing or reheating. For extra crispness, use a fine-mesh strainer or cheesecloth to squeeze out water after salting.

Nutrition

Keywords: coleslaw, make-ahead coleslaw, crowd-pleaser, creamy coleslaw, crunchy coleslaw, picnic side dish, BBQ side dish, easy coleslaw recipe

Find it online: https://lyrafeast.com/easy-make-ahead-coleslaw-recipe-for-15-creamy-crunchy-crowd-pleaser/