Description
This classic coleslaw recipe delivers a perfectly crunchy and tangy side dish made with fresh shredded cabbage and grated carrots, combined with a creamy, slightly sweet mayonnaise dressing enhanced with apple cider vinegar and a touch of seasoning. It’s an easy, no-cook recipe that’s great for picnics, barbecues, or as a refreshing complement to any meal.
Ingredients
Scale
Vegetables
- 1 small head green cabbage, shredded
- 2 medium carrots, grated
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the vegetables. Shred the cabbage finely and grate the carrots to ensure all pieces are evenly sized for a consistent crunch and flavor in every bite.
- Make the dressing. In a medium bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Whisk these ingredients together until the mixture is smooth and well blended.
- Combine vegetables and dressing. Add the shredded cabbage and grated carrots into the bowl with the dressing, making sure to evenly coat all the vegetables.
- Toss the mixture. Use tongs or a large spoon to toss the coleslaw thoroughly so that the dressing evenly covers the cabbage and carrots, enhancing their natural flavors.
- Chill before serving. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the coleslaw to chill and crisp up for the perfect side dish texture.
Notes
- For extra crunch, use green cabbage instead of red or mix both.
- You can adjust the sugar to your taste for more or less sweetness.
- To add zest, consider a pinch of celery seed or a splash of Dijon mustard in the dressing.
- Make sure to chill the coleslaw for at least 30 minutes before serving to develop fuller flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
