Description
This Classic Creamy Coleslaw boasts irresistible flavors and simple preparation, making it a perfect side for barbecues and family dinners. Enjoy its fresh crunch with shredded cabbage and carrots, all enveloped in a creamy dressing that everyone will love!
Ingredients
Scale
- 1 pound green cabbage, shredded (about 6 cups)
- 1 cup shredded carrots
- 3 tablespoons apple cider vinegar
- 3 tablespoons granulated sugar
- 1 cup mayonnaise
- ½ teaspoon celery seed
- kosher salt and freshly-ground black pepper
Instructions
- Toss shredded cabbage with carrots and 1 tablespoon of kosher salt in a mesh colander set in a large bowl. Allow it to sit for 1 hour.
- Discard the accumulated water in the bowl and then dry it thoroughly. Rinse the cabbage and carrots, then ensure they are completely dry using a salad spinner or by placing between paper towels on a baking sheet. Return the dried mixture to the large bowl.
- In a separate bowl, mix the vinegar with sugar, stirring until dissolved. Then whisk in the mayonnaise, celery seed, 1/4 teaspoon of kosher salt, and 1/2 teaspoon of freshly-ground black pepper.
- Pour the dressing over the cabbage and carrots according to your taste, as you may not need to use it all based on the leftover moisture in the vegetables. Adjust seasoning with additional salt and pepper as desired.
- Cover the coleslaw and let it chill for at least 1 hour in the refrigerator. Before serving, stir the mixture. It can be stored in the refrigerator for up to 3 days.
Notes
For added crunch, serve coleslaw chilled after mixing it with the dressing.
Feel free to adjust the sweetness by adding more or less sugar as preferred.
This coleslaw pairs well with grilled meats and sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg