Coleslaw Recipe
Classic coleslaw, made fresh daily.
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Ingredients
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Vegetables
Dressing
Method
Preparation of Vegetables
- 1
Shred the Cabbage
Start by removing the outer leaves of the green and red cabbage. Cut them into quarters and shred them finely using a sharp knife or a food processor. Measure out 4 cups of shredded green cabbage and 1 cup of shredded red cabbage.
- 2
Grate the Carrots
Peel the carrots and then use a box grater or food processor to grate them until you have about 2 cups of grated carrots.
Making the Dressing
- 3
Combine Dressing Ingredients
In a large bowl, combine 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of celery seed. Whisk together until smooth and well blended.
Mixing the Coleslaw
- 4
Combine Vegetables with Dressing
Add the shredded green cabbage, shredded red cabbage, and grated carrots into the bowl with the dressing. Toss everything together until the vegetables are evenly coated with the dressing.
- 5
Chill and Serve
Cover the coleslaw with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld. Serve cold as a side dish.
