Description
This classic coleslaw recipe strikes the perfect balance between crunchy fresh cabbage and a tangy, creamy dressing. Ideal for backyard barbecues, weeknight dinners, or large gatherings, this no-cook side dish relies on simple pantry staples. By tossing the vegetables correctly and balancing the acidity, you achieve a professional-quality texture that stays crisp and refreshing compared to store-bought versions.
Ingredients
1 small head green cabbage, shredded thin
2 medium carrots, grated
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
Shred the cabbage into thin ribbons using a sharp knife or a mandoline slicer.
Grate the peeled carrots using the fine side of a box grater.
Combine the shredded cabbage and grated carrots in a large stainless steel mixing bowl.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until the dressing is smooth.
Taste the dressing and adjust the sweetness or acidity if desired.
Pour the dressing over the vegetable mixture.
Toss thoroughly until the vegetables are evenly coated with the dressing.
Notes
For the best texture, prepare the dressing separately and toss with the vegetables just before serving. If you prefer a less creamy slaw, you can reduce the mayonnaise slightly. Store leftovers in an airtight container in the refrigerator for up to two days.
- Prep Time: 15
- Category: Trends Recipes
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: approx 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg