Description
A quick and easy recipe for Classic Coleslaw that’s crunchy, creamy, and perfect for summer barbecues.
Ingredients
- 1 small head green cabbage, finely shredded (about 6–7 cups packed)
- 2 carrots, peeled and grated (about 1 cup)
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seeds
- Salt and pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon black pepper)
Instructions
- Trim and core the cabbage. Thinly slice or shred it so the pieces are fine and easy to eat.
- Peel and grate the carrots; add them to a large mixing bowl with the cabbage.
- Whisk together mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and pepper until smooth.
- Pour the dressing over the cabbage and carrots.
- Toss thoroughly until every shred is lightly coated. Use tongs or clean hands for an even mix.
- Let the coleslaw sit in the refrigerator for about 10 minutes to allow flavors to meld. Taste and adjust salt, pepper, or sugar before serving.
- Serve chilled.
Notes
For a lighter version, swap half of the mayonnaise for plain Greek yogurt. You can also use white vinegar or lemon juice instead of apple cider vinegar. If you don’t have celery seeds, a pinch of celery salt works too.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American