Merritt's Own Home-style Cole Slaw Recipe
Creamy coleslaw made in a home-style fashion.
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Ingredients
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Vegetables
Dressing
Method
Preparation of Vegetables
- 1
Shred the Cabbage
Remove the outer leaves from the green cabbage, then cut it into quarters. Use a sharp knife or a mandoline slicer to shred the cabbage finely. Measure out 4 cups and place it in a large mixing bowl.
- 2
Prepare the Carrots
Peel the carrots and then grate them using a box grater or a food processor until you have 1 cup of grated carrots. Add it to the bowl with the cabbage.
- 3
Making the Dressing
- 4
Combine Dressing Ingredients
In a separate mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 2 tablespoons of sugar, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.5 teaspoon of celery seed.
- 5
Mix the Dressing
Whisk the dressing ingredients together until smooth and well combined.
Combining and Serving
- 6
Combine Vegetables and Dressing
Pour the dressing over the shredded cabbage, carrots, and chopped red onion in the large mixing bowl. Toss everything together until the vegetables are evenly coated with the dressing.
- 7
Chill Before Serving
Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 1 hour before serving. This allows the flavors to meld together.
- 8
Serve
After chilling, give the coleslaw a good toss again and serve it chilled as a side dish.