Sweet Coleslaw
This sweet coleslaw is a crunchy, creamy side dish that pairs perfectly with grilled meats or sandwiches, making it a crowd-pleaser for any gathering.
Ingredients
Vegetables
- 1 small head green cabbage, shredded Use a small head with tight, crisp leaves for the best crunch.
- 1 cup shredded carrots Use pre-shredded for convenience or shred whole carrots for better flavor.
Dressing
- 1/2 cup mayonnaise A full-fat mayonnaise gives classic flavor, or use olive-oil based for tangier notes.
- 1/4 cup sugar Adjust sweetness to taste.
- 1 tablespoon apple cider vinegar Adds tang to balance the dressing.
- to taste Salt and pepper Add according to preference.
Instructions
Preparation
- Core and finely shred the small head of green cabbage. Shred or grate one cup of carrots and add them to a large mixing bowl.
- Toss gently so the vegetables are evenly distributed.
Make the dressing
- In a separate bowl, add mayonnaise, sugar, apple cider vinegar, and a pinch of salt and pepper.
- Whisk vigorously until the sugar dissolves and the dressing is smooth and glossy.
Combine and toss
- Pour the dressing over the cabbage and carrots.
- Use clean hands or salad tongs to toss thoroughly until every shred is coated.
- Transfer to a covered container and chill.
Chill and serve
- Refrigerate for at least one hour to let flavors marry.
- Before serving, give the slaw a quick toss and adjust salt or pepper to taste.
Notes
For better texture, finely shred cabbage and add salt carefully. Control sweetness according to preference and dress just before serving for maximum crunch.