Simple Coleslaw
A quick and crowd-pleasing coleslaw featuring crisp cabbage and sweet carrots, dressed in a tangy and creamy dressing, perfect for potlucks and picnics.
Ingredients
Vegetables
- 1 small head green cabbage, shredded Choose a dense, glossy green head for the best crunch.
- 2 large carrots, grated Use a coarse grater for even ribbons.
Dressing
- 1/2 cup mayonnaise Use good-quality mayo for the best texture.
- 2 tablespoons apple cider vinegar Adjust for tanginess to your preference.
- 1 tablespoon sugar Can be adjusted depending on the sweetness of carrots.
- Salt and pepper to taste Be mindful of the salt to avoid excess moisture.
Instructions
Preparation
- Core and finely shred the cabbage into thin ribbons.
- Peel and grate the carrots using a box grater or food processor.
Make the Dressing
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper until smooth.
Combine
- In a large bowl, combine the shredded cabbage and grated carrots.
- Toss briefly to mix for even distribution.
Dress and Chill
- Pour the dressing over the mixed vegetables and toss gently until coated.
- Refrigerate for at least 1 hour before serving, ideally 3-4 hours.
Notes
Store in an airtight container for up to 3-4 days. For best texture, keep the dressing separate until serving.