Old-Fashioned Creamy Coleslaw
A crisp, tangy, and comforting coleslaw that's perfect for picnics and potlucks, balancing rich meals with its refreshing crunch.
Ingredients
Base Ingredients
- 1 medium head green cabbage, shredded Choose a firm, heavy head with tight leaves for the best texture.
- 1 cup carrots, grated Fresh, firm carrots are best; avoid ones that are wrinkly or soft.
Dressing Ingredients
- 1 cup mayonnaise Use a good-quality full-fat mayo like Duke’s or Hellmann’s.
- 2 tablespoons apple cider vinegar Essential for brightness, complements the cabbage without being harsh.
- 1 tablespoon sugar Balances the acid without sweetening the salad.
- 1 teaspoon salt Helps season and soften the cabbage slightly.
- 1/2 teaspoon black pepper
Instructions
Preparation
- Trim the cabbage core and slice the head into quarters. Shred the cabbage thinly using a sharp knife, mandoline or food processor.
- Peel and grate the carrots on a large hole box grater or food processor.
- For extra crunchy cabbage, place it in ice water for 10 minutes, then drain and dry.
Making the Dressing
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Taste the dressing; it should be tangy and slightly sweet. Adjust if needed.
Combining Ingredients
- Add the shredded cabbage and grated carrots to the bowl with the dressing.
- Gently toss until the vegetables are coated, avoiding over-tossing.
Chilling and Serving
- Let the coleslaw chill in the refrigerator for at least 30 minutes before serving.
- Give it a final toss before serving to re-fluff the cabbage.
Notes
Best served chilled. For the best flavor, chill for 1–2 hours. If it releases water, drain and add more mayo before serving.