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Classic Creamy Coleslaw

This coleslaw consists of finely shredded cabbage mixed with a creamy dressing made from mayonnaise, vinegar, and a touch of sugar. It features a crisp texture from the fresh cabbage and a smooth, tangy coating that enhances the natural crunch and freshness.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small head green cabbage finely shredded
  • 0.5 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1 tablespoon granulated sugar
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper freshly ground
  • 1 carrot large carrot grated

Equipment

  • Large mixing bowl
  • Chef's knife
  • Grater or mandoline
  • Whisk
  • Measuring spoons
  • Spatula

Method
 

  1. Use a sharp knife or mandoline to finely shred the green cabbage, then transfer it to a large mixing bowl.
  2. Peel and grate the large carrot, then add it to the bowl with the cabbage for a bright, crunchy addition.
  3. In a small bowl, whisk together mayonnaise, white vinegar, sugar, salt, and black pepper until smooth and well combined. The dressing should be creamy and slightly tangy.
    1 small head green cabbage
  4. Pour the dressing over the shredded cabbage and carrot mixture.
  5. Use a spatula to fold the dressing into the vegetables, ensuring everything is evenly coated and the mixture is creamy and vibrant.
  6. Let the coleslaw sit in the refrigerator for at least 10 minutes to allow flavors to meld and the cabbage to soften slightly.
  7. Give the coleslaw a final stir, taste for seasoning, and adjust if necessary with a pinch more salt or vinegar.
  8. Serve the creamy coleslaw chilled as a refreshing side dish with your favorite barbecue or picnic meal.

Notes

For extra crunch, consider adding thinly sliced red onion or a sprinkle of celery seeds.