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The Best Coleslaw

A vibrant and crunchy coleslaw that's perfect for summer gatherings and pairs wonderfully with grilled meats and sandwiches.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 5 cups shredded green cabbage Always choose fresh, crisp cabbage for the best results.
  • 1 cup shredded carrots Aim for bite-sized pieces for easy eating.
Dressing
  • 1/2 cup mayonnaise Can be substituted with a yogurt-based dressing for a lighter option.
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar Adjust according to taste.
  • 1 teaspoon celery seed
  • to taste salt Adjust according to preference.
  • to taste pepper Add freshly ground pepper for best flavor.

Method
 

Preparation
  1. Wash and shred the green cabbage and carrots into bite-sized pieces.
  2. In a large mixing bowl, combine the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper. Whisk until creamy.
  3. Add the shredded cabbage and carrots to the dressing. Gently toss until the vegetables are evenly coated.
  4. Taste the coleslaw and adjust seasoning with additional salt or sugar if desired.
  5. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.

Notes

For best texture, make the coleslaw a few hours before serving to allow flavors to meld. Store in an airtight container for 3 to 5 days, separating dressing from vegetables if storing leftovers.