Description
This homemade coleslaw recipe is a classic, creamy side dish featuring shredded green cabbage and grated carrots tossed in a tangy, slightly sweet mayonnaise-based dressing. Perfectly chilled to meld flavors, it serves as a refreshing accompaniment to barbecues, picnics, or any meal needing a crisp, crunchy salad.
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
- Shred and grate vegetables: Shred the cabbage finely using a box grater or food processor. Grate the carrots similarly to ensure even texture and easy mixing.
- Prepare the dressing: In a large bowl, combine the full-fat mayonnaise, apple cider vinegar, granulated sugar, salt, and pepper. Whisk thoroughly until the mixture is smooth and creamy.
- Mix vegetables with dressing: Add the shredded cabbage and grated carrots into the bowl with the dressing. Toss well to ensure all the vegetables are coated evenly with the creamy dressing.
- Chill the coleslaw: Cover the bowl with plastic wrap or a lid, and refrigerate the mixture for at least 30 minutes to allow the flavors to fully meld and develop.
- Adjust seasoning and serve: After chilling, taste the coleslaw and add extra salt, pepper, or celery seeds if desired. Serve cold as a crisp, refreshing side dish.
Notes
- For best results, shred cabbage and grate carrots finely for a uniform texture.
- Chilling the coleslaw for at least 30 minutes enhances flavor melding but can be refrigerated for up to 24 hours before serving.
- Celery seeds add a nice earthy flavor but are optional; omit if unavailable or undesired.
- Use full-fat mayonnaise for the creamiest texture; light versions may make the dressing runnier.
- Adjust sugar quantity to taste, especially if you prefer a less sweet coleslaw.
