Classic Homemade Coleslaw
A refreshing and crunchy coleslaw made with green cabbage, carrots, and a creamy dressing, perfect for summer barbecues and potlucks.
Equipment
- Mixing Bowl
- Grater
- Whisk
Ingredients
Vegetables
- 1/2 head Green Cabbage Finely shredded.
- 2 medium Carrots Peeled and grated.
Dressing
- 1 cup Mayonnaise Good quality mayonnaise recommended.
- 1/4 cup Apple Cider Vinegar Adds acidity.
- 1 tbsp Granulated Sugar Balances acidity.
Seasonings
- 1/2 tsp Salt To taste.
- 1/4 tsp Black Pepper To taste.
Instructions
- Rinse the green cabbage under cold water, slice it in half, and remove the core. Finely shred the cabbage into thin strips.
- Peeled and grate the carrots using a box grater or food processor.
- In a large mixing bowl, combine the shredded cabbage and grated carrots. Toss gently to mix.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper until smooth.
- Pour the dressing over the cabbage and carrot mixture and fold gently to coat evenly.
- Cover and refrigerate for at least one hour to allow flavors to develop.
- Stir before serving and adjust seasoning if necessary. Serve chilled.
Notes
For variations, consider adding fruits like apples or raisins, or using different vegetables like red cabbage.