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Homemade Creamy Coleslaw

This coleslaw features finely shredded cabbage mixed with a tangy dressing made from vinegar, honey, and mayonnaise. It has a crisp texture from the fresh cabbage and a creamy, flavorful coating that clings to each strand, creating a vibrant, crunchy salad.
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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
  

  • 4 cups green cabbage, shredded finely shredded
  • 2 tablespoons apple cider vinegar adds tanginess
  • 1 tablespoon honey smooth sweetness
  • 1/2 cup mayonnaise for creaminess
  • 1/4 teaspoon black pepper

Equipment

  • Large mixing bowl
  • Sharp knife

Method
 

  1. Place the shredded cabbage in a large mixing bowl, ensuring it’s evenly spread out for easy mixing.
  2. In a small bowl, whisk together the apple cider vinegar, honey, mayonnaise, salt, and black pepper until the dressing is smooth and well combined.
  3. Pour the dressing over the shredded cabbage, making sure to coat all the pieces evenly with the flavorful mixture.
  4. Use a spatula or large spoon to gently toss the cabbage with the dressing, helping it absorb the flavors and ensuring every strand is coated thoroughly.
  5. Let the coleslaw sit for 5-10 minutes to allow the flavors to meld and the cabbage to soften slightly, while the dressing thickens slightly.
  6. Give the mixture a final toss, check for seasoning, and then serve immediately or refrigerate for up to a few hours for extra flavor.

Notes

For extra crunch, add shredded carrots or sliced green onions. This coleslaw pairs perfectly with grilled meats or as a refreshing side on its own.