Go Back

Classic Coleslaw

This coleslaw features finely shredded cabbage and carrots mixed with a tangy dressing, creating a crunchy and creamy side dish. The preparation involves shredding vegetables and whisking together a flavorful dressing, resulting in a vibrant, crisp texture that is ideal for picnics and casual meals.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 cups shredded green cabbage preferably finely shredded
  • 1 cup shredded carrots match the size of cabbage shreds
  • 0.5 cup mayonnaise for creaminess
  • 2 tablespoons apple cider vinegar adds tang
  • 1 teaspoon granulated sugar balances acidity
  • 0.5 teaspoon salt to taste
  • 0.25 teaspoon black pepper freshly ground

Equipment

  • Chef's knife
  • Cutting board
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Place the shredded cabbage and carrots in a large mixing bowl, combining them evenly.
  2. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
  3. Pour the dressing over the shredded vegetables, stirring gently to coat all the ingredients evenly.
  4. Continue mixing until the mixture looks uniformly coated and slightly creamy, ensuring every shred is covered with dressing.
  5. Let the coleslaw sit for about 10 minutes in the refrigerator to allow the flavors to meld and the cabbage to soften slightly.
  6. Give the coleslaw a gentle toss before serving to redistribute the dressing and enjoy the crunchy, tangy goodness.