Creamy Coleslaw
This creamy coleslaw recipe is a crowd-pleaser, balancing tanginess and sweetness with a crunchy texture. Perfect for BBQs and tacos!
Ingredients
Coleslaw Base
- 1 small head green cabbage, shredded Choose a firm head with tight, crisp leaves.
- 2 large carrots, grated Grating finely distributes sweetness and texture evenly.
Dressing
- 1 cup mayonnaise Use a good-quality mayo for the best flavor.
- 2 tablespoons apple cider vinegar Adds tang and balances the mayo.
- 2 tablespoons sugar Adjust to taste for sweetness.
- 1 teaspoon celery seed Provides subtle herb-like flavor.
- Salt and pepper to taste Season according to preference.
Instructions
Preparation
- Trim the cabbage and remove any tough outer leaves.
- Thinly shred the cabbage using a sharp knife, mandoline, or food processor.
- Grate the carrots on a box grater or with the grating disk of a food processor.
Making the Dressing
- In a separate bowl whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, and a pinch of salt and pepper.
- Whisk vigorously until the dressing is glossy and smooth.
Combining
- Add the shredded cabbage and grated carrots to a large bowl.
- Pour the dressing over the vegetables and toss until everything is evenly coated.
Chilling
- Cover the bowl and refrigerate for at least 30 minutes before serving.
Notes
For the best texture, shred the cabbage as thin as possible. Serve cold and store in an airtight container for up to 3 days.