This creamy, crunchy joanna gaines coleslaw is made with shredded cabbage, mayonnaise, and apple cider vinegar and ready in 15 minutes. The tangy dressing perfectly coats the crisp vegetables, softening them just enough while keeping a satisfying bite. I love bringing this fast side to summer barbecues.
Jump to RecipeWhy This Classic Works
I used to buy pre-made deli slaw until I realized how fast a homemade version comes together. The balance of mayonnaise and apple cider vinegar creates a dressing that is not overly sweet or heavy.
Letting it chill in the fridge is the real secret here. The vegetables release a little moisture, blending with the dressing to create that signature creamy texture.
Joanna Gaines Coleslaw Ingredients
- 1 medium head green cabbage, finely shredded
- 2 large carrots, grated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
How To Make Joanna Gaines Coleslaw
- Prep the vegetables: Shred the cabbage and grate the carrots, then place them in a large mixing bowl.
- Mix the dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth.
- Combine and coat: Pour the dressing over the cabbage mixture and toss well until all the vegetables are evenly coated.
- Chill and serve: Cover the bowl tightly and refrigerate for at least 1 hour before serving to let the flavors meld.
Recipe Tips
- Buy pre-shredded cabbage: If you are short on time, a bag of dry coleslaw mix works perfectly in place of whole vegetables.
- Adjust the sweetness: Taste your dressing before pouring it over the cabbage and add a pinch more sugar if you prefer a sweeter slaw.
- Do not skip the chill: Resting in the fridge gives the cabbage time to soften slightly and absorb the tangy dressing.
What To Serve With Coleslaw
This creamy side is a natural partner for pulled pork sandwiches or slow-cooked ribs. It also pairs wonderfully with fried chicken or simple grilled hot dogs.
How To Store
Keep leftover slaw in an airtight container in the refrigerator for up to 3 days. It is not suitable for freezing, as the mayonnaise will separate and the cabbage will turn to mush.
FAQs
Can I use red cabbage instead?
Yes, you can substitute red cabbage or use a mix of both. Keep in mind that red cabbage may bleed its color into the creamy dressing over time.
Why is my coleslaw watery?
Cabbage releases water as it sits. If you want a thicker slaw, you can salt the shredded cabbage and let it drain in a colander for 30 minutes before mixing.
Can I make this dairy-free?
Yes, simply swap the standard mayonnaise for your favorite vegan mayonnaise alternative.
Nutrition
- Calories: 210 kcal
- Total Fat: 20 g
- Saturated Fat: 3 g
- Cholesterol: 10 mg
- Sodium: 280 mg
- Total Carbohydrate: 8 g
- Protein: 1 g
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Joanna Gaines Coleslaw
8
servings15
minutes15
minutesCreamy, crunchy joanna gaines coleslaw loaded with fresh shredded cabbage and carrots is ready in 15 minutes. This simple, tangy side is a fantastic addition to your next barbecue or weeknight family dinner.
Ingredients
1 medium head green cabbage, finely shredded
2 large carrots, grated
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Directions
- 1. Prep the vegetables: Shred the cabbage and grate the carrots, then place them in a large mixing bowl.
- 2. Mix the dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth.
- 3. Combine and coat: Pour the dressing over the cabbage mixture and toss well until all the vegetables are evenly coated.
- 4. Chill and serve: Cover the bowl tightly and refrigerate for at least 1 hour before serving to let the flavors meld.
