Description

This homemade coleslaw recipe is a classic and easy-to-make side dish featuring shredded green cabbage and grated carrots tossed in a creamy, tangy dressing made with full-fat mayonnaise, apple cider vinegar, and a hint of sugar. Perfectly balanced with a touch of salt and pepper, and optional celery seeds for extra flavor, this coleslaw is chilled before serving to meld the flavors and deliver a refreshing crunch with every bite.

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, to taste
Black pepper, to taste
Optional: 1 tsp celery seeds

Cook Mode Prevent your screen from going dark

Instructions

Shred and Grate: Shred the cabbage and grate the carrots using a box grater or food processor to prepare the vegetables for the coleslaw.
Prepare Dressing: In a large bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Whisk together until the mixture is smooth and creamy.
Combine Ingredients: Add the shredded cabbage and grated carrots to the bowl with the dressing. Mix thoroughly to ensure all the vegetables are evenly coated with the dressing.
Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly.
Adjust Seasoning and Serve: Taste the coleslaw and adjust the salt and pepper if needed before serving. Optionally sprinkle celery seeds on top for added flavor.

Notes

For best results, shred the cabbage finely to ensure a tender, well-coated slaw.
Chilling the coleslaw not only develops flavor but also softens the cabbage to the perfect texture.
You can substitute apple cider vinegar with white vinegar or lemon juice for a different tang.
For a lighter version, use low-fat mayonnaise or Greek yogurt.
Adding celery seeds is optional but adds a nice herbal note that complements the slaw well.