Description
This Easy Creamy Coleslaw recipe features finely shredded green cabbage and grated carrots tossed in a smooth, tangy mayonnaise-based dressing. Perfect as a refreshing side dish or a crunchy topping, it’s quick to prepare and deliciously creamy with a hint of sweetness and vinegar tang.
Ingredients
Scale
Vegetables
- 4 cups finely shredded green cabbage (fresh and crisp for best texture)
- 1 cup grated carrots (adds sweetness and color)
Dressing
- 1 cup mayonnaise (provides creaminess)
- 2 tablespoons apple cider vinegar (balances the creaminess)
- 1 tablespoon granulated sugar (enhances sweetness)
- 0.5 teaspoon salt (to taste)
- 1 pinch black pepper (to taste)
Instructions
- Gather Ingredients: Collect all the ingredients ensuring the cabbage is fresh and crisp for the best texture in your coleslaw.
- Shred Cabbage: Finely shred the green cabbage into thin strips to create a delicate base for the slaw.
- Grate Carrots: Grate fresh carrots until you have approximately one cup; this will add sweetness and color.
- Make Dressing: In a mixing bowl, combine the mayonnaise, apple cider vinegar, and granulated sugar; whisk them together until smooth and creamy.
- Season Dressing: Add salt and black pepper to the dressing, then taste and adjust seasoning as needed for balance.
- Combine Salad: In a large bowl, mix the shredded cabbage and grated carrots thoroughly. Pour the prepared dressing over the vegetables and toss gently to coat evenly.
- Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld beautifully.
- Serve: Stir the coleslaw before serving and enjoy it as a fresh side dish or as a crunchy topping on sandwiches and burgers.
Notes
- Use fresh, crisp cabbage for the best texture.
- Adjust the amount of sugar based on your preferred sweetness level.
- Allowing the salad to chill enhances the flavor and texture.
- This coleslaw pairs well with grilled meats and sandwiches.
- For a lighter version, you can substitute half the mayonnaise with Greek yogurt.
