Description
This classic coleslaw recipe combines crisp shredded green cabbage and grated carrots with a creamy, tangy dressing made from mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Perfectly chilled to allow the flavors to meld, this easy-to-make coleslaw is a refreshing side dish ideal for barbecues, picnics, and casual dinners.
Ingredients
Scale
Vegetables
- 1 small head green cabbage, shredded
- 2 carrots, grated
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the vegetables: In a large bowl, combine the shredded green cabbage and grated carrots, ensuring they are evenly mixed for balanced texture and flavor.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and well blended.
- Combine: Pour the prepared dressing over the cabbage and carrot mixture.
- Toss to coat: Mix all ingredients thoroughly until the cabbage and carrots are evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the coleslaw for at least 1 hour to allow the flavors to develop and the texture to soften slightly before serving.
Notes
- For best results, shred the cabbage finely and grate the carrots uniformly.
- Adjust sweetness by adding more or less sugar depending on your taste.
- Coleslaw can be made up to 24 hours ahead and stored in the refrigerator.
- Stir well before serving if any liquid accumulates at the bottom.
- Optional: Add celery seed or Dijon mustard to the dressing for variation.
