Description
Classic Coleslaw is a fresh and crunchy salad made with shredded green and red cabbage, carrots, and a creamy, tangy dressing featuring mayonnaise, apple cider vinegar, lemon juice, and a touch of sugar. This easy-to-make side dish is perfect for picnics, barbecues, or as a refreshing accompaniment to any meal.
Ingredients
Vegetables
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, shredded
Dressing
- ¾ cup mayonnaise
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Vegetables: In a large bowl, combine the shredded green cabbage, red cabbage, and carrots, ensuring a well-mixed and colorful base for your coleslaw.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, lemon juice, salt, and black pepper until the dressing is smooth and emulsified, balancing creaminess with tang.
- Combine Ingredients: Pour the dressing over the cabbage mixture, then toss thoroughly to coat all the vegetables evenly with the flavorful dressing.
- Chill: Refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly, enhancing the overall taste.
- Serve: After chilling, toss once more lightly and serve as a classic, refreshing side dish.
Notes
- For a healthier version, substitute mayonnaise with Greek yogurt.
- Adjust sugar to taste for sweetness preference.
- Add chopped fresh herbs like parsley or dill for extra freshness.
- Coleslaw keeps well in the refrigerator for up to 2 days but is best eaten fresh.
