Description
This simple coleslaw recipe delivers the perfect balance of fresh, crunchy vegetables and a creamy, tangy dressing for any meal. Using the technique of salting the cabbage beforehand to draw out moisture, this side dish remains crisp and full of flavor. Perfect for pairing with barbecue pulses or your favorite fried entrées, this deli-style slaw is easy to whip up with pantry staples in just fifteen minutes.
Ingredients
1 small head Green Cabbage, thinly shredded
2 large Carrots, coarsely grated
1 cup high-quality Mayonnaise
2 tbsp Apple Cider Vinegar
1 tbsp Sugar
0.5 tsp Celery Seed
Salt and Pepper to taste
Instructions
Slice the cabbage into thin, uniform ribbons using a sharp chef knife or a mandoline.
Grate the peeled carrots using the largest holes on a box grater.
Combine the cabbage and carrots in a large mixing bowl and sprinkle with half a teaspoon of salt.
Let the vegetables sit for ten minutes to release excess water, then drain any liquid accumulated at the bottom.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, and black pepper.
Pour the dressing mixture over the prepared cabbage and carrots.
Toss the salad thoroughly using tongs until every piece of vegetable is evenly coated.
Notes
For the best texture, serve immediately, or let it chill for thirty minutes if you prefer a softer slaw. Store leftovers in an airtight container in the refrigerator for up to 2 days. The sugar amount can be adjusted based on your personal preference for sweetness.
- Prep Time: 15
- Category: Summer Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 0.75 cup
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg