Description
This homemade coleslaw recipe is a classic, creamy side dish featuring shredded green cabbage and grated carrots tossed in a tangy apple cider vinegar and mayonnaise dressing. Perfectly balanced with a hint of sweetness and seasoned to taste, it’s an easy 15-minute preparation that pairs wonderfully with barbecues, sandwiches, and picnic meals.
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 the vegetables: Shred the green cabbage finely using a box grater or food processor. Grate the carrots similarly to ensure even texture and quick mixing.
- Make the dressing: In a large mixing bowl, combine the full-fat mayonnaise, apple cider vinegar, granulated sugar, salt, and pepper. Whisk together until the mixture is smooth and well incorporated.
- Combine vegetables and dressing: Add the shredded cabbage and grated carrots into the bowl with the dressing. Toss everything thoroughly to coat the vegetables evenly with the dressing. Optionally, sprinkle in celery seeds for added flavor and texture.
- Chill and meld flavors: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the coleslaw to chill for at least 30 minutes, which helps the flavors to meld and the cabbage to soften slightly without losing crunch.
- Adjust seasoning and serve: Before serving, give the coleslaw a good stir and taste it. Adjust the salt, pepper, or sugar as desired to ensure the perfect balance of flavors.
Notes
- For a lighter option, substitute full-fat mayonnaise with Greek yogurt or a low-fat mayonnaise.
- Celery seeds add a distinctive flavor but are optional if unavailable or undesirable.
- Chilling the coleslaw overnight enhances the flavor but 30 minutes minimum is sufficient.
- To keep the coleslaw crunchy, avoid adding salt to the shredded vegetables before mixing with dressing.
- This coleslaw is best served cold and consumed within 2 days for optimal freshness.
