A classic summer staple, this homemade coleslaw is ready in ten minutes. It's the perfect side dish for burgers, pulled pork or chicken, and grilled food.
In a large mixing bowl, add the mayonnaise, Dijon mustard, vinegar, maple syrup, kosher salt, black pepper, and celery seeds.
Mix these ingredients into a smooth dressing using a hand whisk or a rubber spatula.
Add the coleslaw mix and toss to combine.
Cover and refrigerate for one hour to allow the flavors to meld. Toss again before serving.
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Notes
My version uses just a teaspoon of maple syrup to counteract the vinegar and celery seeds used in the dressing. Unlike many other recipes, it's not too sweet - it's balanced and flavorful. However, if you prefer your coleslaw on the sweet side, double or even triple the maple syrup.
Homemade coleslaw improves significantly after resting in the fridge for a few hours. Although you can serve it immediately, I highly recommend making it one or two hours beforehand.
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Give the salad another stir before serving it.