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Classic Coleslaw

This coleslaw combines shredded green cabbage with a tangy, creamy dressing made from mayonnaise, vinegar, and a touch of sugar. The dish offers a crunchy texture with a smooth, flavorful coating that clings to each bite, creating a refreshing side salad perfect for summer gatherings or casual meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups shredded green cabbage fresh, crisp
  • 0.5 cup mayonnaise creamy, tangy
  • 2 tablespoons apple cider vinegar adds tang
  • 1 tablespoon granulated sugar balances acidity
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground

Equipment

  • Large mixing bowl
  • Vegetable peeler or sharp knife
  • Grater or food processor
  • Whisk

Method
 

  1. Place the shredded cabbage in a large mixing bowl, ensuring it’s evenly spread out.
  2. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and slightly frothy.
  3. Pour the dressing over the shredded cabbage, then fold gently with a spatula until all the cabbage is coated evenly and the dressing is well incorporated.
  4. Let the coleslaw rest for about ten minutes in the refrigerator or at room temperature, allowing the flavors to meld and the cabbage to slightly soften.
  5. Give the mixture a quick toss before serving, ensuring a creamy and crunchy texture with a vibrant coating on every piece of cabbage.

Notes

Adjust the vinegar and sugar to taste for desired tanginess and sweetness. For extra crunch, add shredded carrots or thinly sliced onions.