Description
This classic, crunchy homemade coleslaw is the perfect side dish for any meal. Featuring a vibrant mix of shredded green and purple cabbage, crisp carrots, and a zesty, creamy dressing, this salad strikes the ideal balance between tangy and sweet. By using the salt-drawing technique on the cabbage and allowing it to chill for an hour, you ensure a crisp, refreshing texture without the sogginess often found in store-bought versions. It is an essential, reliable staple for your summer gatherings and backyard cookouts.
Ingredients
4 cups green cabbage, finely shredded
2 cups purple cabbage, finely shredded
1 cup carrots, shredded
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp granulated sugar
1/2 tsp celery seed
1 pinch salt
Instructions
Place the finely shredded green cabbage, purple cabbage, and grated carrots into a large mixing bowl.
Sprinkle a small pinch of salt over the vegetables to help draw out excess moisture.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and celery seed until smooth.
Pour the dressing over the vegetable mixture.
Toss thoroughly with large tongs until every strand is evenly coated.
Refrigerate the coleslaw for at least one hour before serving to allow the flavors to meld.
Notes
Best served chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If the coleslaw becomes too dry after storage, toss with an extra tablespoon of mayonnaise before serving.
- Prep Time: 15
- Category: Trends Recipes
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: approx. 3/4 cup
- Calories: 110
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg