Description
This easy creamy coleslaw delivers the perfect balance of crunchy cabbage and a tangy, velvety dressing. It is a refreshing side dish that complements grilled proteins and summer favorites perfectly. By salting the cabbage first to remove excess moisture, this recipe ensures a restaurant-quality texture that remains crisp, never watery. It is a simple, foolproof addition to any meal, coming together in just minutes with basic pantry staples.
Ingredients
1 medium head green cabbage
2 large carrots
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1/2 teaspoon celery seed
Salt and pepper to taste
Instructions
Shred the cabbage finely using a sharp knife or mandoline slicer.
Grate the carrots using the medium setting on a box grater.
Combine the cabbage and carrots in a large bowl with a pinch of salt.
Let the vegetable mixture sit for 10 minutes, then drain any released moisture.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and celery seed.
Pour the dressing over the drained cabbage and carrot mixture.
Fold the ingredients gently until evenly coated.
Chill in the refrigerator for at least one hour before serving.
Notes
Substitute red cabbage for a pop of color. Honey can be used as a deeper-flavored alternative to sugar. White vinegar is a suitable neutral alternative to apple cider vinegar if needed.
- Prep Time: 15
- Category: Trends Recipes
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 145
- Sugar: 5g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg