Joanna Gaines Coleslaw Recipe

Joanna Gaines' coleslaw recipe offers a refreshing balance of creamy and tangy flavors, with crisp vegetables and a simple yet flavorful dressing. This easy-to-make side dish is perfect for barbecues, potlucks, or any meal that needs a tasty complement. Its versatility and balanced flavors make it a crowd-pleaser for every occasion.

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Prep Time 15

Total Time 15

Servings: 8

Course: Salad

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

1 medium head of cabbage shredded
2 medium carrots shredded
2-3 green onions chopped
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons sugar or to taste
1 tablespoon Dijon mustard
Salt and black pepper to taste

Equipment

Large mixing bowl
Medium bowl for dressing
Whisk
Knife and cutting board (for chopping vegetables)
Grater or food processor (for shredding cabbage and carrots)

Method

Prepare the Vegetables: Shred the cabbage and carrots using a box grater or a food processor. Chop the green onions into thin slices. Combine the vegetables in a large mixing bowl and toss them together.
Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper. Mix until smooth and well-combined.
Combine Vegetables and Dressing: Pour the dressing over the shredded vegetables. Toss until the veggies are evenly coated with the creamy dressing.
Chill and Serve: Cover the bowl and refrigerate the coleslaw for at least 1 hour to let the flavors meld together. Stir before serving to ensure an even distribution of the dressing.

Notes

Customization: Adjust the sweetness or tanginess by adding more sugar or vinegar depending on your taste preferences.
Add-ins: You can include additional ingredients like sliced bell peppers, radishes, or apples for added crunch and flavor.
Storage: Keep leftovers in an airtight container in the fridge for up to 2-3 days. However, for optimal freshness, consume within 24-48 hours.
Make-Ahead Tip: You can make the coleslaw ahead of time and store the dressing separately until ready to serve to maintain the crispness of the vegetables.