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Classic Creamy Coleslaw

This coleslaw features shredded cabbage mixed with a tangy, slightly sweet creamy dressing. The dish combines crunchy cabbage textures with a smooth, flavorful coating, resulting in a refreshing side salad that is quick to prepare and visually appealing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups shredded green cabbage about half a medium head
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground if possible
  • 1 cup shredded carrots optional, for color and sweetness

Equipment

  • Large mixing bowl
  • Vegetable grater or sharp knife
  • Measuring spoons
  • Whisk
  • Serving spoon

Method
 

  1. Begin by placing the shredded cabbage in a large mixing bowl. If using a whole head, ensure it’s washed well and shredded finely for a tender crunch.
  2. Add the shredded carrots to the cabbage, mixing gently to combine the colorful vegetables evenly.
  3. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined. This creates a tangy, creamy dressing.
  4. Pour the dressing over the shredded vegetables, then fold everything together gently with a spoon. Ensure the cabbage and carrots are coated evenly with the dressing; it should look creamy and slightly glossy.
  5. Let the coleslaw sit for about 10 minutes in the fridge if you have time, allowing flavors to meld and the cabbage to soften slightly.
  6. Give the salad one final gentle toss before serving, then spoon it into a bowl or platter. The mixture should be vibrant, with crisp texture and a creamy dressing coating each shred.

Notes

For extra flavor, add a teaspoon of Dijon mustard or a splash of lemon juice to the dressing. This coleslaw is best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days.