Description
A creamy, tangy coleslaw that pairs perfectly with BBQ and summer meals, easy to make and endlessly adaptable.
Ingredients
- 1 small head green cabbage, shredded (about 6–8 cups)
- 1 small head purple cabbage, shredded (about 3–4 cups) — optional
- 2 large carrots, grated
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prepare the vegetables by removing the core from both cabbages, shredding them thinly, and adding to a large bowl with grated carrots.
- Make the dressing by whisking together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Combine by pouring three-quarters of the dressing over the cabbage mixture and tossing until evenly coated.
- Taste and adjust seasoning, adding more dressing if necessary.
- Chill in the refrigerator for at least 60 minutes to allow flavors to meld.
- Serve by giving a final toss and adjusting dressing if needed before enjoying.
Notes
This coleslaw keeps well for a few days and can be adapted to suit dietary preferences, including vegan alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Southern