Coleslaw Recipe
Creamy coleslaw made with fresh cabbage and carrots.
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Ingredients
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Vegetables
Dressing
Method
Preparation
- 1
Prepare the Vegetables
Begin by removing the outer leaves of the green cabbage. Cut the cabbage into quarters and remove the core. Shred the cabbage using a sharp knife or a mandoline. You should have about 4 cups of shredded cabbage. Next, peel the carrots and grate them using a grater or a food processor until you have about 2 cups of grated carrots.
- 2
Make the Dressing
In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk the ingredients together until the dressing is smooth and well combined.
- 3
Serving
- 4
Chill and Serve
Cover the coleslaw with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the coleslaw a good stir. Serve chilled as a side dish.