Description
This easy creamy coleslaw is a refreshing side dish that combines crisp shredded cabbage and vibrant carrots with a velvety, zesty dressing. Perfect for picnics or barbecues, this recipe avoids sogginess by focusing on ingredient quality and proper preparation. The blend of lemon juice, apple cider vinegar, and earthy celery seed provides a balanced tang that enhances the natural sweetness of the vegetables, making it a reliable crowd-pleaser for any occasion.
Ingredients
1 small head green cabbage, thinly shredded
2 whole carrots, grated or julienned
1 cup full-fat mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 tablespoon sugar
0.5 teaspoon celery seed
Instructions
Shred the green cabbage using a sharp knife or a mandoline slicer to maintain uniform piece sizes.
Grate the fresh carrots into long, thin strips to ensure they integrate well with the cabbage.
Combine the prepared vegetables in a large mixing bowl and toss them gently with clean hands.
Whisk the mayonnaise, lemon juice, apple cider vinegar, sugar, and celery seed in a small bowl until completely smooth.
Pour the dressing mixture over the cabbage and carrots in the large bowl.
Fold the dressing into the vegetables until every piece remains evenly coated by the creamy sauce.
Notes
Salt the cabbage lightly for 15 minutes and drain any excess moisture before adding the dressing to ensure a perfect, non-watery consistency. This salad holds its texture for hours if kept chilled.
- Prep Time: 10
- Category: Summer Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 0.75 cup
- Calories: 145
- Sugar: 4g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 10mg