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Spiced Creamy Coleslaw

This coleslaw features shredded cabbage and carrots coated in a creamy mayonnaise-based dressing infused with a subtle spice blend of paprika and cumin. The dish has a crisp texture with a slightly spicy kick, resulting in a vibrant and flavorful side salad with a visually appealing crunch.
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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
  

  • 3 cups shredded green cabbage use fresh, firm cabbage
  • 1 cup shredded carrots preferably fresh carrots peeled before shredding
  • 0.5 cup mayonnaise full-fat for creaminess
  • 1 tablespoon apple cider vinegar adds tang and brightness
  • 1 teaspoon paprika for a smoky, sweet heat
  • 0.5 teaspoon cumin adds warm, earthy depth
  • 0.5 teaspoon salt to taste
  • 0.25 teaspoon black pepper freshly ground

Equipment

  • Sharp knife
  • Large mixing bowl
  • Vegetable peeler
  • Measuring spoons
  • Grater

Method
 

  1. Begin by measuring out the shredded green cabbage and placing it in a large mixing bowl.
  2. Add the shredded carrots to the bowl with the cabbage, creating a colorful, crunchy base for the slaw.
  3. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, paprika, cumin, salt, and black pepper until smooth and well combined. This dressing will turn creamy and slightly speckled with spice.
  4. Pour the dressing over the shredded cabbage and carrots, then gently fold everything together with a spatula until the vegetables are evenly coated and the mixture looks creamy and vibrant.
  5. Transfer the coleslaw to a serving bowl or plate, smoothing the top for an attractive presentation.
  6. Serve immediately for the freshest crunch, or refrigerate for 20-30 minutes to allow the flavors to meld beautifully.

Notes

For extra flavor, add a pinch of hot sauce or diced apple slices into the mix. Always taste and adjust seasonings as needed before serving.