Classic Coleslaw
Crisp and creamy coleslaw with cabbage, carrots, and a tangy dressing.
15 mins
Prep Time
0 mins
Cook Time
6
Servings
Ingredients
- 1/2 head green cabbage, finely shredded
- 1/2 head red cabbage, finely shredded
- 2 large carrots, grated
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- 1/2 tsp celery seed
- Salt and pepper to taste
Nutrition Facts
Share this Recipe
Instructions
Prepare the vegetables: Finely shred the green and red cabbage using a sharp knife or mandoline. Grate the carrots using a box grater.
Make the dressing: In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, and celery seed until smooth.
Combine vegetables and dressing: Add the shredded cabbage and grated carrots to the bowl with the dressing. Toss well to coat evenly.
Season: Add salt and pepper to taste. Mix thoroughly to ensure all ingredients are well combined.
Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve: Give the coleslaw a final toss before serving. Adjust seasoning if needed.
Chef's Tips
- Crispiness: For extra crispiness, soak the shredded cabbage in ice water for 10 minutes before draining and drying thoroughly.
- Dressing Variations: Substitute Greek yogurt for half the mayonnaise for a lighter version.
- Sweetness: Adjust the sugar to taste, or use honey or maple syrup as alternatives.
- Add-Ins: Add sliced apples, raisins, or chopped nuts for extra texture and flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
