Description
This homemade coleslaw recipe is a classic, creamy side dish featuring shredded green cabbage and grated carrots tossed in a tangy apple cider vinegar and mayonnaise dressing. Ready in just 15 minutes, it’s perfect for barbecues, picnics, or as a refreshing accompaniment to any meal.
Ingredients
Scale
Vegetables
- 1 medium head green cabbage, shredded
- 2 medium carrots, grated
Dressing
- 1 cup full-fat mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- Salt and pepper, to taste
- Optional: 1 tsp celery seeds
Instructions
- Prepare the vegetables: Shred the cabbage finely using a box grater or food processor. Grate the carrots using the same method, ensuring both are uniformly sliced for the best texture in the coleslaw.
- Make the dressing: In a large bowl, combine the mayonnaise, apple cider vinegar, granulated sugar, salt, and pepper. Whisk together until smooth and creamy. If desired, add the optional celery seeds for an extra depth of flavor.
- Toss the coleslaw: Add the shredded cabbage and grated carrots to the bowl with the dressing. Mix thoroughly to ensure every piece is well-coated and evenly dressed.
- Chill to meld flavors: Cover the bowl and refrigerate the coleslaw for at least 30 minutes. This resting time allows the flavors to integrate fully, resulting in a tastier dish.
- Final seasoning adjustment: Before serving, taste the coleslaw and adjust seasoning with additional salt, pepper, or sugar if needed to suit your preference.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Coleslaw can be customized by adding finely chopped onions or fresh herbs like parsley.
- The coleslaw is best eaten within 2 days to maintain freshness and crunch.
- Celery seeds are optional but add a classic coleslaw flavor.
- Make sure to shred and grate vegetables uniformly for consistent texture.
