Description

This coleslaw stands out for its creamy texture and zesty flavor. Made with fresh cabbage and carrots, it’s a fantastic side for barbecues, picnics, or weeknight dinners, bringing a homemade touch to any meal.

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

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Instructions

Toss shredded cabbage with carrots and 1 tablespoon of kosher salt in a mesh colander set in a large bowl. Let it stand for 1 hour.
Discard the water collected in the bowl and dry it. Rinse the cabbage and carrots, then dry well using a salad spinner or paper towels. Put the dried mixture back in the large bowl.
In a separate bowl, combine vinegar and sugar, stirring until the sugar dissolves. Whisk in mayonnaise, celery seed, ¼ teaspoon kosher salt, and ½ teaspoon freshly-ground black pepper.
Pour the dressing over the cabbage and carrots to your liking. Adjust seasoning with salt and pepper as needed.
Cover and chill for at least 1 hour before serving. Stir the coleslaw before serving. It can be stored, covered and refrigerated, for up to 3 days.

Notes

Ensure the cabbage and carrots are well dried for the best texture.
Adjust the dressing according to your taste preference, and keep extra on the side if desired.
This coleslaw can be made in advance for convenient meal prep.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 8g
Sodium: 300mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 2g
Cholesterol: 10mg