Description
Experience the ultimate garden-fresh side dish with this perfectly crunchy, tangy, and creamy coleslaw. Utilizing a blend of green and red cabbage combined with sweet carrots and a signature dressing, this recipe delivers professional results at every backyard gathering. By sweating the cabbage to draw out excess moisture, the dressing remains perfectly thickened and flavorful, ensuring each bite is as refreshing as the last.
Ingredients
1 medium head green cabbage, thinly shredded
1/2 medium head red cabbage, thinly shredded
2 large carrots, finely grated
1 cup mayonnaise
3 tbsp apple cider vinegar
2 tbsp sugar
1 tsp celery seed
1/2 tsp salt (plus more to taste)
Black pepper to taste
Instructions
Shred the green and red cabbage into fine ribbons using a sharp knife or mandoline.
Grate the peeled carrots using the fine side of a box grater.
Combine cabbage and carrots in a large bowl and toss with 1/2 tsp salt; let sit for 10 minutes to sweat out excess water.
In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, and celery seed until smooth.
Drain excess liquid from the cabbage mixture.
Pour the dressing over the vegetables and toss thoroughly to coat.
Season with salt and pepper to taste and serve chilled.
Notes
Allowing the cabbage to sit with salt is the secret to a non-watery salad. For best results, let the slaw rest in the refrigerator for at least 30 minutes before serving. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15
- Category: Summer Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 6g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 1.8g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg