Thanksgiving Crunchy Cole Slaw Recipe With Creamy Maple Dijon Dressing (20 Minutes, 9 Ingredients) Salads Side Dishes Vegetables Vegetarian Gluten-free Low Carb Recipes

Cole slaw is one dish you cannot go wrong with for many people. I made this fresh cole slaw recipe to accompany a slow-cooker pulled pork for a graduation party I was hosting. I do have to admit I wasn’t much of a cole slaw fan until I made this easy recipe. What I now know is fresh, wholesome ingredients made at home make all the difference.

To make this fresh crunchy cole slaw recipe you will need green cabbage, red cabbage (read about the health benefits of cabbage), carrots, green onions, mayonnaise, apple cider vinegar, Dijon mustard, pure maple syrup, celery seeds, sea salt and black pepper.

Cooking Tip: Shred the cabbage the day before and store in an airtight container in the fridge. You could also make the salad dressing ahead of time, too. I used a box grater to shred the cabbage as thinly as possible. 

I prepped the cabbage a day ahead to save some time and everyone who tried it loved it, including me! You can add the sweet and tangy cole slaw on top of the pulled pork or just as a fresh side dish that is simple and wonderful with any dinner, cookout, potluck or picnic. This fall-inspired cole slaw recipe would be wonderful as a refreshing Thanksgiving side dish!

Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 8

Ingredients

Salad

• 6 cups shredded green cabbage
• 2 cups shredded red cabbage
• 2 medium carrots, sliced into thin peels
• 3 green onions, chopped

Creamy Maple Dijon Dressing

• 2/3 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon pure maple syrup
• 3/4 teaspoon celery seeds

Here's how to make it: 

1. Put the cabbage, carrots and green onions into a large bowl. (For some crunch, stir in some chopped nuts or seeds.)
2. Make the dressing by whisking the mayonnaise, vinegar, Dijon, maple syrup and celery seeds.
3. Season to taste with salt and black pepper.
4. Pour the dressing over the cabbage.
5. Toss to combine.
6. Serve or refrigerate until ready to serve. Store the cole slaw in an airtight container in the fridge.

Photo credit (all photos): Jan Mostrom

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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