Description
A tangy, refreshing salad made with shredded cabbage and carrots tossed in a garlic-mayo dressing with apple cider vinegar for acidity. This balanced coleslaw is a creamy, crunchy side dish perfect for summer gatherings or BBQs.
Ingredients
Shredded Cabbage, 8 cups
Carrots, 2 large
Mayonnaise, 1 1/2 cups
Sour Cream (optional), 1/4 cup
Apple Cider Vinegar, 3 tablespoons
Garlic, 2 teaspoons minced
Granulated Sugar, 2 tablespoons
Salt, 1 teaspoon
Black Pepper, 1/2 teaspoon
Instructions
Cut the cabbage into quarters, remove the core, and shred finely using a mandoline or box grater.
Julienne the carrots to 1/16-inch thickness.
In a large bowl, combine the shredded cabbage and carrots.
Toss gently to maintain crunch; set aside.
In a separate jar, whisk together mayonnaise, sour cream (if using), apple cider vinegar, minced garlic, granulated sugar, salt, and black pepper.
Adjust the dressing’s balance to your taste.
Pour the dressing over the cabbage mixture and toss until evenly coated.
Refrigerate the coleslaw for at least 2 hours to let the flavors integrate before serving.
Notes
Use a mandoline for consistent cabbage shreds
For a vegan version, substitute mayonnaise and sour cream with plant-based alternatives
Replace apple cider vinegar with white vinegar or lemon juice for halal/non-alcoholic versions
Coleslaw can be stored in an airtight container in the fridge for up to 4 days
- Prep Time: 15
- Cook Time: 5
- Category: Lunch
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg