Description
A refreshing and crunchy coleslaw featuring shredded cabbage and carrots, dressed with a sweet and tangy sauce.
Ingredients
Scale
- 6 cups Green cabbage (shredded)
- 1 cup Carrots (shredded)
- 1 tsp Salt (for draining cabbage)
- Optional Red cabbage (for color)
- 3/4 cup Mayonnaise (full-fat or light)
- 2 tbsp Apple cider vinegar (or lemon juice)
- 1–2 tbsp Sugar (adjust to taste)
- 1/2 tsp Salt (for the dressing)
- 1/2 tsp Black pepper (fresh ground preferred)
- 1/4 tsp Celery seed (optional but tasty)
Instructions
- Sprinkle salt on the shredded cabbage and allow it to drain, removing excess water to keep the slaw crispy.
- In a separate bowl, mix the mayonnaise, apple cider vinegar, sugar, salt, pepper, and celery seed to create a creamy dressing.
- Combine the vegetables with the dressing until everything is well-coated.
- Let the coleslaw rest to enhance its flavors and texture.
- Serve cold for the best taste and crispness.
Notes
For an extra crunch, allow the cabbage to drain longer after salting. Adjust the sugar to your taste. Experiment with other veggies for variations.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg