Classic Coleslaw
Crisp and creamy coleslaw with cabbage, carrots, and a tangy dressing.
15 mins
Prep Time
0 mins
Cook Time
6
Servings
Ingredients
- 1 small head of green cabbage, finely shredded
- 2 large carrots, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Nutrition Facts
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Instructions
Prepare the cabbage: Remove the outer leaves of the cabbage. Cut it into quarters, remove the core, and finely shred the cabbage using a sharp knife or a mandoline.
Grate the carrots: Peel the carrots and grate them using a box grater or a food processor.
Mix the dressing: In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
Combine vegetables and dressing: Add the shredded cabbage and grated carrots to the bowl with the dressing. Toss well to coat all the vegetables evenly.
Chill the coleslaw: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Serve: Give the coleslaw a final toss before serving. Adjust seasoning if needed.
Chef's Tips
- Crispiness Tip: For extra crispiness, soak the shredded cabbage in ice water for 10 minutes, then drain and pat dry before mixing with the dressing.
- Dressing Variations: Add a splash of lemon juice or a teaspoon of celery seeds for extra flavor.
- Make Ahead: Coleslaw can be made a day in advance. The flavors will develop even more over time.
- Healthier Option: Substitute Greek yogurt for half of the mayonnaise to reduce calories.
- Serving Suggestion: Serve coleslaw as a side dish with grilled meats, sandwiches, or tacos.
