This easy coleslaw recipe is the answer to your question, “What can I make that’s crunchy and a little creamy, but has enough vinegary pizzaz to keep things light and bright?”
It’s precisely the colorful and cooling side your hot chicken dinner needs, which makes sense, considering the recipe was created by the brain trust at the iconic Hattie B’s in Nashville. (Though this homemade coleslaw is also excellent with pulled pork sandwiches, hot dogs, and just about anything else you might enjoy at a backyard barbecue or potluck.)
8 Servings
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1½
1
¾
1
½
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2
Whisk 1 cup mayonnaise, 1½ Tbsp. apple cider vinegar or white vinegar, 1 Tbsp. honey, ¾ tsp. celery seeds, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper in a large bowl to combine.
Add ½ medium green cabbage, very thinly sliced, ½ medium red cabbage, very thinly sliced, and 2 medium carrots, peeled; julienned or grated to dressing and toss to coat. Cover and chill until ready to serve.
Do Ahead: Coleslaw can be made 8 hours ahead. Keep chilled.
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