Classic Creamy Coleslaw
Traditional dish · American
A quintessential creamy coleslaw, perfect as a side dish for barbecues and picnics. This recipe features a tangy, slightly sweet dressing coating crisp shredded cabbage and carrots.
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Ingredients
- Green cabbage1/2 medium head
- Carrots2 medium
- Mayonnaise1/2 cup
- Apple cider vinegar2 tablespoons
- Granulated sugar1 tablespoon
- Celery seed1 teaspoon
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Fresh parsley, chopped (optional garnish)2 tablespoons
Steps
- 1
Finely shred the green cabbage and carrots. A food processor with a shredding disc is ideal for uniformity, or use a sharp knife and cutting board.
- 2
In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth.
- 3
Add the shredded cabbage and carrots to the dressing. Toss thoroughly to ensure all the vegetables are evenly coated.
- 4
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the vegetables to soften slightly. For best results, chill for 1-2 hours.
- 5
Before serving, toss the coleslaw again. Garnish with fresh chopped parsley, if desired.
