Description

This classic coleslaw recipe combines shredded green cabbage and grated carrots with a creamy, tangy dressing made from mayonnaise, apple cider vinegar, sugar, salt, and black pepper. It’s a simple, refreshing side dish perfect for barbecues, picnics, or as a crisp accompaniment to sandwiches. The flavors meld together beautifully after chilling for at least one hour, making it the best coleslaw you’ll love.

Ingredients

Scale

Vegetables

1 small head green cabbage, shredded
2 carrots, grated

Dressing

1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Prepare the Vegetables: In a large bowl, combine the shredded green cabbage and grated carrots, ensuring they are evenly mixed to form the base of your coleslaw.
Make the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and evenly blended, creating a flavorful and creamy dressing.
Combine Dressing and Vegetables: Pour the prepared dressing over the cabbage and carrot mixture in the large bowl.
Toss the Salad: Thoroughly toss the vegetables and dressing together to ensure every piece is coated evenly with the dressing, enhancing the flavor and texture.
Chill Before Serving: Cover the bowl and refrigerate the coleslaw for at least 1 hour, allowing the flavors to meld and the salad to chill for optimal taste and freshness before serving.

Notes

For extra crunch, add finely chopped celery or bell peppers.
Adjust sugar amount based on your preferred sweetness level.
For a tangier flavor, increase the apple cider vinegar slightly.
This coleslaw keeps well refrigerated for up to 2 days.
Use a sharp knife or mandoline for finely shredding cabbage for better texture.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American

Keywords: coleslaw, classic coleslaw, cabbage salad, creamy coleslaw, picnic side dish, barbecue side, easy coleslaw