Description
This Classic Coleslaw is a nostalgic dish that combines fresh cabbage and carrots in a creamy, tangy dressing. Perfect for picnics and barbecues, it’s a versatile side that adds color and crunch to any meal.
Ingredients
Scale
- 4 cups of cabbage (a mix of green and purple)
- 1 cup of carrots (shredded)
- 1 cup of mayonnaise
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of sugar
- Salt to taste
- Pepper to taste
Instructions
- Prepare the Vegetables: Start by finely shredding about 4 cups of cabbage (a mix of green and purple) and 1 cup of carrots. I usually use a box grater or a food processor to speed up the process.
- Make the Dressing: In a large bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, and 1 tablespoon of sugar. Add salt and pepper to taste. If you like a bit of tang, you can add an extra splash of vinegar.
- Combine: Add the shredded cabbage and carrots to the bowl with the dressing. Use tongs or a spatula to mix everything thoroughly, ensuring that the vegetables are well coated with the dressing.
- Taste and Adjust: Before serving, taste your coleslaw. You might want to add more sugar, vinegar, or seasonings based on your preference.
- Chill: For the best flavor, cover the coleslaw and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg
Keywords: Use the freshest cabbage and carrots for a crisp texture. Feel free to customize with other crunchy vegetables like bell peppers or radishes. Coleslaw can be made a day in advance and stored in the fridge.