Description
A creamy and tangy coleslaw that stays crisp and is perfect for BBQs or as a sandwich topping.
Ingredients
- 1 small head green cabbage, shredded (about 6–7 cups packed)
- 2 large carrots, peeled and grated (about 1 to 1 1/2 cups)
- 1 cup mayonnaise (use full-fat for best texture; substitute Greek yogurt for lighter)
- 2 tablespoons apple cider vinegar (or white wine vinegar)
- 2 tablespoons granulated sugar (or 1–2 tablespoons honey)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- Optional add-ins:
- 2 tablespoons finely chopped red onion or green onion
- 1 tablespoon Dijon mustard
- 1–2 tablespoons milk or cream
- 1 tablespoon celery seed
Instructions
- Prep the vegetables: Core the cabbage and cut into quarters. Thinly shred with a knife, mandoline, or food processor shredding disk.
- Grate the carrots and add to the cabbage. Toss to combine.
- Make the dressing: In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Combine the dressing over the cabbage and carrots. Toss thoroughly so everything is evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes, ideally 1 hour.
- Final adjust: Before serving, taste and adjust salt and acidity as needed.
Notes
Best served cold and within 48 hours for maximum crunch. Customize with optional add-ins for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American