Large Cole Slaw Recipe
A mayo based coleslaw dressing with fresh cabbage and carrots.
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Ingredients
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Vegetables
Dressing
Method
Preparation of Vegetables
- 1
Shred Cabbage
Remove the outer leaves from the green cabbage, cut it into quarters, and shred it using a knife, mandoline, or food processor until you have about 4 cups.
- 2
Grate Carrots
Peel the carrots and grate them using a box grater or food processor until you have about 2 cups of grated carrots.
Making the Dressing
- 3
Mix the Dressing Ingredients
In a large bowl, combine 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 1 teaspoon of celery seed, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk together until smooth and well combined.
Combining Ingredients
- 4
Chilling and Serving
- 5
Chill the Coleslaw
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld.
- 6
Serve
Once chilled, give the coleslaw a good stir and serve as a side dish or topping for sandwiches and burgers.
