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Classic Creamy Coleslaw

This coleslaw combines finely shredded green cabbage with a tangy, creamy dressing made from mayonnaise, vinegar, and a touch of sugar. It has a crisp texture with a smooth, flavorful coating that clings to each piece of cabbage, providing a refreshing salad perfect for picnics or barbecues.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups green cabbage, finely shredded preferably using a sharp knife or shredding tool
  • 0.5 cups mayonnaise for creaminess
  • 2 tablespoons apple cider vinegar adds tanginess
  • 1 teaspoon granulated sugar balances the acidity
  • 0.25 teaspoons salt
  • 0.25 teaspoons black pepper optional for flavor

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowls
  • Whisk
  • Grater or shredder
  • Measuring spoons
  • Spatula

Method
 

  1. Begin by shredding the green cabbage finely on a chopping board using a sharp knife or a shredding tool until it reaches a uniform, crisp texture.
  2. In a large mixing bowl, combine mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
  3. Whisk the dressing vigorously until it becomes smooth and slightly thickened, with the sugar dissolved and the flavors combined beautifully.
  4. Add the shredded cabbage into the bowl with the dressing, then gently fold everything together using a spatula or spoon, ensuring each piece is coated evenly.
  5. Once mixed, let the coleslaw sit in the refrigerator for at least 10 minutes to allow the flavors to meld and the cabbage to soften slightly while maintaining its crunch.
  6. Give the coleslaw a final toss, then serve it chilled as a crisp, creamy side dish.

Notes

For extra flavor, add a teaspoon of Dijon mustard or a sprinkle of chopped fresh herbs like parsley or dill for variation.