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At first glance, this Arkansas coleslaw may seem like your standard slaw. You know. Cabbage. Carrots. Dressing. But, it’s the addition of apple and celery that really make it different. It’s super crunchy, and I love a crunchy slaw. It holds up for days, making it perfect for a quick lunch side, a picnic, or a family get-together. This is a favorite in our house and for good reason.
Make Your Own Coleslaw Mix. Or Don’t.
I use pre-packaged slaw mix almost every time I make a slaw at home because it’s easy of course. I could get some cabbage, some carrots and whatever else and shred and chop them myself. But I usually have good luck with the bagged stuff so that’s what I use. I used it to make this Arkansas coleslaw, but fresh made can also be used. My only recommendation on the pre-made stuff is to not just blindly dump the contents of the bag into a bowl. Sift through it and make sure there’s not anything ‘wonky’ in it. Like big chunks of cabbage core. Or huge carrot pieces. You do have to watch for that stuff!
I’m a huge fan of celery salt. This recipe has just right amount of that celery greatness. Both from the celery salt and from fresh celery. It’s yummy!
I love coleslaw! If you do too, you’ll also want to try my country slaw recipe!
Arkansas Coleslaw
Ingredients
For the dressing
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- 3 tablespoons sugar
- 1 teaspoons celery salt
- 1 teaspoons freshly ground black pepper
For the coleslaw
- 12 ounce coleslaw mix, with carrots
- 1 small sweet onion sliced thin or chopped
- 1 red delicious apple peeled, cored and diced
- 2 ribs celery chopped
Instructions
- Whisk together all of the dressing ingredients in a large bowl.
- Add the coleslaw ingredients and stir gently to combine.
- Refrigerate until ready to use.
