Classic Coleslaw
This classic coleslaw balances crisp cabbage, sweet carrots, and a tangy, creamy dressing that's quick to pull together. It's the perfect side dish for BBQ, sandwiches, or a picnic spread.
Ingredients
Vegetables
- 1 medium green cabbage, shredded Choose a dense head with tight, crisp leaves for the best crunch.
- 2 medium carrots, grated Grating rather than slicing lets the carrot meld into the cabbage texture.
Dressing
- 1 cup mayonnaise Use a full-flavor mayo for the classic mouthfeel. Can swap half for Greek yogurt for a lighter option.
- 2 tablespoons apple cider vinegar Provides brightness to the dressing. Substitute with white wine or rice vinegar if needed.
- 1 tablespoon sugar Adjust based on the bitterness of the cabbage.
- 1 teaspoon celery seeds Adds a savory flavor. Toast for extra aroma.
- to taste salt Salt strategically — add to dressing and adjust after chilling.
- to taste pepper
Instructions
Preparation
- In a large bowl, combine the shredded cabbage and grated carrots. Toss together evenly.
- For extra crispness, soak the shredded cabbage in ice water for 5 minutes and then drain.
Making the Dressing
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and pepper until smooth.
- Adjust the dressing: add more vinegar for extra tang or more sugar if the cabbage is bitter.
Combining
- Pour the dressing over the cabbage and carrots, tossing gently to coat evenly.
- Ensure every shred is coated to avoid bland spots.
Chilling
- Chill in the refrigerator for at least 30 minutes before serving for the best flavor.
- Taste for seasoning and adjust if needed before plating.
Notes
For best texture, store dressing separately until ready to serve. Coleslaw can be made a day ahead but combine it no more than 2 hours before serving for optimal crunch.