Creamy Homemade Coleslaw
This homemade coleslaw is creamy and not too sweet. The flavorful dressing is made with mayo, Dijon mustard, apple cider vinegar, and just a touch of maple syrup.
Servings 6 servings
Calories 149kcal
Ingredients
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
- ⅛ teaspoon black pepper freshly ground
- ½ teaspoon celery seeds ground
- 6 cups coleslaw mix a 12-ounce bag
Instructions
- In a large mixing bowl, add the mayonnaise, Dijon mustard, vinegar, maple syrup, kosher salt, black pepper, and celery seeds.½ cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon maple syrup, ½ teaspoon Diamond Crystal kosher salt, ⅛ teaspoon black pepper, ½ teaspoon 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.6 cups coleslaw mix
- Cover and refrigerate for 1 hour to let the flavors meld. Toss again before serving.
Video
Notes
- Seasonings, especially salt, are just guidelines. Adjust to taste.
- 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. Although you can serve it immediately, I highly recommend making it one or two hours ahead.
- You can keep the leftovers in an airtight container in the fridge for up to four days. Give the salad another stir before serving it. I don't recommend freezing this salad.
Nutrition
Serving: 1cup | Calories: 149kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 234mg | Fiber: 2g | Sugar: 3g
