Description
A creamy, tangy Southern coleslaw that pairs perfectly with BBQ and fried foods.
Ingredients
- 1 medium head green cabbage, shredded (about 6–8 cups packed)
- 1 cup carrots, shredded (about 2 medium carrots)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon celery seed
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare vegetables: Remove tough outer leaves from the cabbage. Quarter, core, and finely shred with a sharp knife or food processor. Place in a large bowl.
- Make the dressing: In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, and a pinch of salt and pepper until smooth.
- Combine: Pour the dressing over the shredded cabbage and carrots. Toss thoroughly to coat.
- Chill: Cover and refrigerate for at least 60 minutes.
- Taste before serving. Adjust seasoning if needed and serve chilled.
Notes
For crisper slaw, shred the cabbage just before serving. Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Southern