Description
Master the art of the perfect side dish with this classic homemade coleslaw. By hand-slicing fresh cabbage and balancing vibrant carrots with a creamy, zesty dressing, you achieve a refreshing, crunchy texture that elevates any grilled poultry or hearty sandwich. This reliable, crowd-pleasing recipe avoids store-bought chemicals, ensuring a clean and authentic flavor profile every time. Perfect for home cooks seeking a professional touch, this coleslaw is the ultimate staple for your dinner rotation.
Ingredients
1 head green or purple cabbage (approx. 2 lbs)
2 medium carrots
1 cup high-quality full fat mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seed
Salt to taste
Black pepper to taste
Instructions
Wash the cabbage head thoroughly under cold running water.
Remove and discard tough outer leaves.
Quarter the cabbage and slice finely into thin ribbons.
Shred the carrots using a box grater.
In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth.
Add the shredded cabbage and carrots to the bowl.
Toss everything together until evenly coated.
Let the coleslaw rest in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
For the best texture, always hand-slice the cabbage rather than using a processor or pre-bagged mix. Resting is crucial to allow the salt and sugar to penetrate the vegetable fibers, which balances the moisture and prevents a soggy dish. Keep covered in the refrigerator for up to 2 days.
- Prep Time: 15
- Category: Summer Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 5g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg