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Creamy Coleslaw
Sweet green cabbage and crisp bell peppers meet a tangy, mustard-spiked mayonnaise dressing in this traditional side dish. You'll love how the celery and yellow onion add a sharp, savory bite that cuts right through the richness. It's the exact kind of reliable, cooling salad you want sitting next to hot burgers or pulled pork. Just be sure to give it enough time in the fridge so the flavors can fully develop before you dig in.
Ingredients
- 1 medium-size green bell pepper, chopped (about 1 cup)
- 1 medium-size red bell pepper, chopped (about 1 cup)
- 1 small yellow onion, chopped (about 1 cup)
- 2 medium celery stalks, chopped (about ½ cup)
- 1 cup mayonnaise
- ¼ cup apple cider vinegar
- 2 Tbsp. yellow mustard
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 small head green cabbage, cored and shredded (about 8 cups)
Instructions
- 1Stir together the chopped green and red bell peppers, yellow onion, celery, mayonnaise, apple cider vinegar, yellow mustard, kosher salt, and black pepper in a large mixing bowl until well combined. Fold in the shredded green cabbage, tossing until it's evenly coated.
- 2Cover the bowl tightly and chill in the refrigerator for at least 1 hour. This resting time softens the cabbage slightly and lets the dressing penetrate the vegetables. Stir the slaw well right before you dish it out.
Notes
- Make ahead: You can prepare this slaw up to 12 hours in advance. Keep it tightly covered in the fridge until you're ready to eat.
- Prep: To save time, you can use a food processor with a shredding attachment for the cabbage, or buy pre-shredded cabbage.