Description
This classic homemade coleslaw is the ultimate crisp and creamy side dish to elevate any grilled meal or sandwich. By using a meticulous shredding technique and balancing the tang of apple cider vinegar with full-fat mayonnaise and celery seed, this recipe captures the nostalgic, professional deli flavor. It is designed to stay crunchy, not soggy, making it the perfect addition to your next backyard barbecue or family dinner.
Ingredients
1 medium head green cabbage, thinly shredded
2 large carrots, coarsely grated
1 cup full-fat mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seed
Salt and pepper to taste
Instructions
Prepare the vegetables by slicing the cabbage into thin ribbons and grating the carrots.
Combine the shredded cabbage and carrots in a large mixing bowl.
In a separate medium jar, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper.
Pour the dressing over the vegetables and toss thoroughly.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
For best results, let the slaw chill for at least 30 minutes to allow the cabbage to soften slightly while retaining its crunch. Adjust the acidity to your preference by adding extra vinegar if desired. Keep leftovers refrigerated in an airtight container for up to 3 days.
- Prep Time: 15
- Category: Summer Desserts
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 160
- Sugar: 5g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg