Description

This classic Coleslaw recipe delivers the perfect mix of crunchy cabbage, sweet carrots, and a creamy tangy dressing—ideal for BBQs, sandwiches, or as a refreshing side dish.

Ingredients

4 cups shredded green cabbage
2 cups shredded purple cabbage (optional)
1 cup shredded carrots
3/4 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp sugar
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp celery seeds (optional)

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Instructions

Finely shred cabbage and carrots using a knife, mandoline, or food processor.
In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, pepper, and celery seeds (if using) until smooth.
Add shredded cabbage and carrots to the dressing. Toss well to coat all the vegetables evenly.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

Add chopped parsley or dill and extra celery seeds as garnish for added flavor and visual appeal.
Perfect as a side to BBQ meats, fish sandwiches, or tacos. Also great in lettuce cups or over baked potatoes.
Store leftovers in an airtight container in the fridge for up to 3 days.
Not suitable for freezing as the texture changes. Always stir before serving chilled.
Use green and purple cabbage for color contrast; try Napa for a softer variation.