20-Minute Rose's Sweet and Tangy Coleslaw

Prep: 30 min6 servingsmediumAmerican
Rose's Sweet and Tangy Coleslaw with Apple Cider Vinegar

A classic creamy coleslaw featuring crisp shredded cabbage, carrots, and onion dressed in a sweet-tangy mayo-based dressing with apple cider vinegar and a hint of cayenne heat. This crowd-pleasing side dish pairs perfectly with barbecue, fried chicken, or pulled pork. The generous amount of sugar balances the vinegar's acidity, while cayenne adds a subtle kick. Best served chilled after the flavors have had time to meld together.

VegetarianGluten-FreeDairy-FreeNut-Free

Ingredients

6 servings
  • 2 lbs cabbage
  • 4 carrots, peeled
  • 1 medium yellow onion, peeled
  • ½ cup mayonnaise
  • ¼ cup yellow mustard
    Dijon mustard1:1tangy

    adds depth

    Full guide →
  • 4 teaspoons apple cider vinegar
  • ½ cup sugar, depending on taste
  • ¾ teaspoon black pepper
  • ½ teaspoon cayenne
  • salt, to taste(optional)
  • freshly ground black pepper, to taste(optional)

Instructions

  1. 1

    Cut cabbage into quarters and remove the core

  2. 2

    Peel carrots and onion and cut into pieces that fit through food processor feed tube

  3. 3

    Fit food processor with large grater attachment and grate cabbage, carrots, and onions

  4. 4

    Toss the grated vegetables together

  5. 5

    Whisk together mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne in a medium bowl

  6. 6

    Continue mixing dressing until sugar is somewhat dissolved

  7. 7

    Toss dressing into the cabbage mixture and season with salt and pepper to taste

  8. 8

    Cover with plastic wrap and chill for at least 2 hours before serving

Tips

Tip 1

Let the coleslaw chill for at least 2 hours to allow the flavors to meld and the vegetables to soften slightly.

Tip 2

Start with 1/2 cup sugar and taste, adding more gradually until you reach your preferred sweetness level.

Tip 3

For best texture, use the large grater attachment on your food processor to get evenly shredded vegetables.

Good to Know

Storage

Refrigerate covered for up to 3-4 days. Drain excess liquid before serving if needed.

Make Ahead

Can be made up to 1 day ahead. The flavors improve with time.

Serve With

Serve chilled as a side dish with barbecue, sandwiches, or fried foods.

Common Mistakes

Watch

Don't overdress the slaw - start with less dressing and add more if needed to avoid a watery result.

Substitutions

yellow mustard→
Dijon mustard1:1tangy

adds depth

Full guide →
Find more substitutions →

FAQ

Can I make this without a food processor?

Yes, you can hand-shred the vegetables using a box grater or sharp knife, though it will take longer and may not be as evenly cut.

How long will this coleslaw keep in the refrigerator?

Properly stored in the refrigerator, this coleslaw will keep for 3-4 days. Drain any excess liquid before serving leftovers.

Can I reduce the sugar in this recipe?

Yes, start with 1/4 cup sugar and adjust to taste. The sugar balances the vinegar's acidity, so reduce gradually to maintain flavor balance.