Simple Classic Coleslaw
This classic coleslaw recipe combines crisp, finely shredded green cabbage and vibrant carrots in a perfectly balanced, creamy dressing. The addition of apple cider vinegar provides a bright acidity that cuts through rich dishes, making it the ideal side for any barbecue or comfort meal. Follow these simple steps for a refreshing, restaurant-quality crunch that elevates your table every single time you serve it.
- Prep Time: 15
- Total Time: 15
- Yield: 6 servings 1x
- Category: Summer Desserts
- Method: No-cook preparation
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 medium head green cabbage, finely shredded
2 large carrots, grated or julienned
1 cup full-fat mayonnaise
2 tbsp apple cider vinegar
1 tbsp sugar
1/2 tsp celery seed
Salt and black pepper to taste
Instructions
Remove the outer leaves of the cabbage and discard.
Cut the cabbage into quarters and remove the tough central core.
Slice the cabbage into thin, uniform ribbons.
Grate the peeled carrots using a box grater.
In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth.
Add the shredded cabbage and grated carrots to the bowl.
Toss the vegetables with the dressing using large tongs until thoroughly coated.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to marry.
Notes
For even better texture, sprinkle the shredded cabbage with a little salt and let it sit in a colander for 10 minutes to draw out excess moisture before mixing. Pat it dry with paper towels to prevent the dressing from becoming watery. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg
Find it online: https://itisrecipes.com/simple-coleslaw-recipe/