Goldie’s Coleslaw Recipe

Goldie’s Coleslaw is a refreshing, creamy, and tangy dish that combines the crispness of shredded cabbage and carrots with a smooth dressing. Perfect for any BBQ, picnic, or family meal, this coleslaw is quick and easy to make with minimal ingredients. A crowd-pleaser for all ages, it’s both simple and flavorful, making it a must-try for your next gathering.

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Prep Time 15

Total Time 15

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

1 medium green cabbage shredded
1 cup shredded carrots
1/2 cup mayonnaise
2 tbsp apple cider vinegar
2 tbsp Dijon mustard
2 tbsp honey or sugar for sweetness
1/2 tsp salt
1/4 tsp black pepper
Optional: 1/4 cup chopped red onion for added flavor

Equipment

Sharp knife or food processor (for shredding cabbage and carrots)
Large mixing bowl
Small bowl (for dressing)
Whisk or spoon (for mixing dressing)
Tongs or large spoon (for tossing ingredients)
Airtight container (for storing leftovers)

Method

Prepare the Vegetables: Shred the cabbage and carrots. Place them in a large mixing bowl.
Make the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey (or sugar), salt, and pepper until smooth and creamy.
Combine: Pour the dressing over the shredded vegetables. Toss gently until the cabbage and carrots are well coated.
Chill: Refrigerate the coleslaw for about 30 minutes to allow the flavors to meld together before serving.
Serve: Once chilled, give it a quick stir and serve alongside your favorite main dishes.

Notes

For extra crunch, try adding toasted nuts (like pecans or sunflower seeds) or raisins for sweetness.
To make a lighter version, use low-fat mayonnaise or a dairy-free alternative.
Goldie’s Coleslaw can be made ahead of time and stored in the refrigerator for up to 3 days. However, it’s best to enjoy it fresh for the best crunch.
Feel free to adjust the sweetness and tanginess of the dressing by tweaking the honey or vinegar according to your taste.