Description
A cool, creamy coleslaw that combines crisp cabbage with a tangy mayonnaise dressing, making it a perfect side for summer gatherings.
Ingredients
- 1 small head green cabbage, shredded (about 4–5 cups)
- 1 small head purple (red) cabbage, shredded (about 3–4 cups)
- 1 large carrot, grated (or 1¼ cups julienned)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- Salt and pepper to taste
- Optional: 1–2 tablespoons Dijon mustard
- Optional: 2 teaspoons celery seed
Instructions
- Prepare the vegetables by removing outer leaves, coring, and shredding the cabbages and grating the carrot into a large mixing bowl.
- Make the dressing by whisking together mayonnaise, apple cider vinegar, sugar, salt, and pepper in a separate bowl.
- Combine the dressing with the cabbage and carrot, tossing thoroughly to coat.
- Rest and chill the mixture in the refrigerator for at least 30 minutes to let the flavors meld.
- Final season before serving; taste and adjust salt, pepper, or vinegar as needed.
Notes
For a lighter dressing, replace half the mayo with plain yogurt or buttermilk. Adjust vinegar to taste for more tang.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American