Description
This homemade coleslaw recipe offers a classic, creamy side dish made with shredded green cabbage and grated carrots, tossed in a tangy dressing of mayonnaise, apple cider vinegar, and a hint of sweetness. Perfectly chilled to meld flavors, it’s a refreshing accompaniment to any meal.
Ingredients
Scale
Vegetables
- 1 medium head green cabbage, shredded
- 2 medium carrots, grated
Dressing
- 1 cup full-fat mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- Salt and pepper, to taste
- Optional: 1 tsp celery seeds
Instructions
- Prepare Vegetables: Shred the cabbage and grate the carrots using a box grater or food processor to ensure even, fine pieces that will absorb the dressing well.
- Make Dressing: In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until the dressing is smooth and well combined.
- Toss Vegetables with Dressing: Add the shredded cabbage and grated carrots to the bowl with the dressing, then mix thoroughly to coat all the vegetables evenly.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld and the coleslaw chill for optimal taste and texture.
- Adjust Seasoning & Serve: Before serving, taste the coleslaw and adjust the seasoning with more salt, pepper, or celery seeds if desired for added flavor.
Notes
- You can substitute full-fat mayonnaise with a lighter alternative to reduce calories.
- Adding celery seeds is optional but adds a subtle depth of flavor typical of traditional coleslaw.
- For a twist, add chopped fresh herbs like parsley or dill.
- Coleslaw is best served cold and consumed within 2-3 days for freshness.
- Use a food processor for quicker shredding but be careful not to shred too finely.
