Description
A quick and budget-friendly classic coleslaw with crunchy cabbage and carrots, dressed in a creamy, tangy sauce.
Ingredients
- 4 cups green cabbage, finely shredded (about half a medium head)
- 1 cup carrots, grated (about 2 medium carrots)
- 1/2 cup mayonnaise (or light mayo)
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar (or honey/maple syrup)
- 1 teaspoon celery seeds (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Place shredded cabbage and grated carrots in a large mixing bowl. Toss to combine.
- Whisk together mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture. Use tongs or clean hands to toss until coated.
- Cover and refrigerate for at least 1 hour to let flavors meld.
Notes
For a tangier slaw, increase vinegar to 3 tablespoons. For vegan coleslaw, use vegan mayonnaise and maple syrup instead of sugar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American