Classic Coleslaw
A colorful and crunchy salad made with cabbage and carrots, perfect as a side dish for barbecues and gatherings.
Ingredients
Vegetables
- 1 small head green cabbage, finely shredded Use fresh cabbage for best results
- 1 small head purple cabbage, finely shredded Adds color and flavor
- 2 large carrots, grated
Dressing
- 1 cup mayonnaise Can substitute with Greek yogurt for a lighter option
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar Adjust to taste
- 1 teaspoon celery seed
- to taste Salt and pepper Make sure to adjust seasoning
Instructions
Preparation
- Finely shred the green and purple cabbage, and grate the carrots.
Mixing the Dressing
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper. Adjust the seasoning to taste.
Combining
- In a large bowl, add the shredded cabbage and carrots. Pour the dressing over the top and toss until every piece is coated.
Chilling
- Cover the coleslaw and let it chill in the refrigerator for at least 30 minutes.
Serving
- Toss again before serving and enjoy alongside grilled meats or on its own.
Notes
For best texture, always use fresh vegetables. Consider adding nuts or seeds for extra crunch.