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Classic Coleslaw

This simple coleslaw combines shredded cabbage and carrots with a creamy, tangy dressing made from mayonnaise and apple cider vinegar. The dish offers a crisp, refreshing texture with a vibrant appearance, perfect for serving as a side or picnic staple.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups shredded cabbage green or purple, fresh and crunchy
  • 1 cup grated carrots firm and fresh
  • 0.5 cup mayonnaise full-fat preferred
  • 2 tablespoons apple cider vinegar brightens the flavor
  • 1 teaspoon sugar balances acidity
  • to taste salt and pepper for seasoning
  • optional thinly sliced red onion or chopped herbs for extra flavor

Equipment

  • Large mixing bowl
  • Grater or shredding tool
  • Measuring spoons
  • Whisk

Method
 

  1. Place shredded cabbage and grated carrots into a large mixing bowl, ensuring they are evenly distributed.
  2. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper until smooth and creamy.
  3. Pour the dressing over the shredded vegetables, then toss gently with a spatula or salad tongs until everything is thoroughly coated and glistening.
  4. Add sliced red onion or chopped herbs if desired, folding them into the salad for added flavor and color.
  5. Let the coleslaw sit in the fridge for at least 15 minutes to allow flavors to meld and the crunch to stay crisp.
  6. Serve chilled, enjoying the crunchy texture and vibrant, tangy flavor with your favorite dishes.

Notes

For extra flavor, try adding a teaspoon of Dijon mustard or a splash of lemon juice. Keep refrigerated and consume within 2 days for optimal crunch and freshness.