Angel Hair Coleslaw (Creamy & Easy)
This angel hair coleslaw is a quick, creamy side dish made with finely shredded cabbage and a simple tangy dressing. It comes together in about 10 minutes and tastes even better after chilling, making it an easy make-ahead option for family dinners, BBQs, and sandwiches.
Ingredients
- 10 oz bag of angel hair shredded coleslaw mix
- ⅓ cup mayonnaise
- 1 ½ tablespoons apple cider vinegar
- 2 teaspoons sugar
- ¾ teaspoon Dijon mustard
- ¼ teaspoon celery seed (optional)
- Salt and black pepper, to taste
Instructions
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed if using, salt, and black pepper until smooth and well combined.
- Add the angel hair shredded coleslaw mix to the bowl and toss until the cabbage is evenly coated with the dressing.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to come together.
Notes
- Make-ahead friendly: This coleslaw can be made several hours in advance. Chilling helps the flavors blend and improves the texture.
- Texture tip: Because angel hair cabbage is finely shredded, it softens faster than traditional coleslaw. Stir before serving if the dressing settles.
- Adjusting sweetness: For a less sweet coleslaw, reduce the sugar slightly and taste after chilling.
- Extra tang: Add a small splash of apple cider vinegar if you prefer a sharper flavor.
- Celery seed: This ingredient is optional but adds a classic coleslaw flavor. The recipe still works well without it.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This coleslaw is not recommended for freezing due to the creamy dressing and cabbage texture.
I am not a nutritionist or physician. Any nutrition calculation are only estimates using online calculators. Please verify using your own data.
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