When it comes to effortless entertaining, jack-of-all-trades home expert Joanna Gaines knows a thing or two about crowd-pleasing comfort food. And we're happy to say that her coleslaw recipe, from her cookbook Magnolia Table: A Collection of Recipes for Gathering, is no exception.
Here, Gaines isn't reinventing the wheel. She embraces tradition by combining crisp cabbage with a creamy mayo dressing and just the right hint of tang (thanks to a dash of apple cider vinegar). Celery seeds, celery salt, and paprika add deep, savory notes while green onions contribute subtle, peppery undertones.
To craft the dish, you'll simply combine the ingredients in a large bowl. (The hardest part is letting the mixture chill in advance of whatever main you're making.) The final result will feel both nostalgic and fresh — the kind of recipe that acts as a standout supporting character at any barbecue, potluck, picnic, or weeknight dinner.
Joanna Gaines' Coleslaw Recipe
Total: 2 hours and 10 minutes (includes chilling time) | Active: 10 minutes
Makes: 2 cups
Ingredients
- 2 cups shredded rainbow slaw
- 1 cup shaved Brussels sprouts
- 1 celery stalk, thinly sliced
- 4 green onions, thinly sliced
- ½ cup mayonnaise, preferably Hellmann’s
- 2 tablespoons apple cider vinegar
- ½ teaspoon celery seeds
- ½ teaspoon celery salt
- ¼ teaspoon paprika
- Kosher salt and freshly ground black pepper
Instructions
- In a large bowl, stir together the slaw, Brussels sprouts, celery, and green onions.
- In a small bowl, stir together the mayonnaise, vinegar, celery seeds, celery salt, paprika, and salt and pepper to taste.
- Fold the mayonnaise mixture into the slaw mixture.
- Refrigerate for 2 hours before serving.
- Store in an airtight container in the refrigerator for up to 2 days.
Magnolia Table: A Collection of Recipes for Gathering, Volume 2, by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.
