Description
This easy creamy coleslaw recipe delivers the perfect balance of crunchy, fresh vegetables and a tangy, rich dressing. Utilizing simple pantry staples, this classic side dish offers a restaurant-quality flavor profile that complements any main course. It is designed to maintain its signature texture at room temperature, making it a reliable and crowd-pleasing choice for gatherings, picnics, or everyday family meals. Every bite is a harmonious blend of crisp cabbage and a smooth, well-balanced dressing.
Ingredients
1 head green cabbage, finely shredded
1 cup full-fat mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 teaspoon celery seed
Salt to taste
Freshly cracked black pepper to taste
Instructions
Remove the outer leaves of the head of cabbage and discard any damaged sections.
Slice the cabbage into quarters and cut out the tough white core from the center.
Shred the cabbage into thin ribbons using a sharp chef knife or a food processor.
In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth.
Add the shredded cabbage to the bowl with the dressing.
Toss the mixture thoroughly until every piece of cabbage is evenly coated with the dressing.
Allow the coleslaw to rest for 30 minutes in the refrigerator to let the flavors meld and the cabbage soften slightly before serving.
Notes
For the best texture, use fresh green cabbage. A bag of pre-shredded coleslaw mix can be used for convenience. Allowing the salad to rest for the full 30 minutes is the secret to ensuring the cabbage fibers soften while maintaining a satisfying crunch. Adjust sugar amount if you prefer a less sweet profile.
- Prep Time: 15
- Category: Summer Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 160
- Sugar: 6g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg