Description
This easy coleslaw recipe combines crunchy shredded cabbage and carrots with a creamy, tangy dressing made from mayonnaise, apple cider vinegar, sugar, salt, and pepper. Perfect as a refreshing side dish or topping for sandwiches and barbecues, this classic coleslaw is quick to prepare and tastes best after chilling for at least 30 minutes.
Ingredients
Scale
Vegetables
- 4 cups shredded cabbage
- 1 cup shredded carrots
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Vegetables: In a large bowl, mix together the shredded cabbage and shredded carrots until evenly combined.
- Prepare Dressing: In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and well incorporated.
- Mix Dressing and Veggies: Pour the dressing over the cabbage and carrot mixture.
- Toss to Combine: Thoroughly toss the mixture until all the vegetables are evenly coated with the dressing.
- Chill: Cover and refrigerate the coleslaw for at least 30 minutes before serving to allow flavors to meld and the salad to chill.
Notes
- For extra crunch, use green cabbage and add a handful of sliced green onions.
- Adjust sweetness by reducing or increasing the sugar to taste.
- Make the coleslaw a few hours ahead to enhance flavor development.
- Keep the coleslaw chilled until serving to maintain its crisp texture.
- For a lighter version, substitute mayonnaise with Greek yogurt.
