Description
A classic, creamy old-fashioned coleslaw featuring finely shredded cabbage and carrots tossed in a tangy, slightly sweet mayonnaise-based dressing. Perfect as a refreshing side dish to grilled meats or classic American sandwiches.
Ingredients
Scale
Vegetables
- 6 cups finely shredded green cabbage
- 1 cup shredded carrots
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Combine Vegetables: In a large mixing bowl, mix together the finely shredded green cabbage and shredded carrots to ensure even distribution of the vegetables.
- Prepare Dressing: In a separate small bowl, whisk the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until the mixture is smooth and creamy.
- Toss Salad: Pour the prepared dressing over the cabbage and carrot mixture, tossing thoroughly to coat the vegetables evenly with the creamy dressing.
- Chill and Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the cabbage to soften slightly.
- Serve: Before serving, give the coleslaw a good stir and taste. Adjust the seasoning if needed by adding more salt, pepper, or vinegar according to preference.
Notes
- For a tangier flavor, increase the amount of apple cider vinegar slightly.
- This coleslaw is an excellent topping for pulled pork sandwiches or as a traditional side dish at cookouts and barbecues.
- For a lighter version, replace part of the mayonnaise with plain Greek yogurt to reduce calories and fat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
