Coleslaw Recipe
Crunchy coleslaw made with fresh cabbage and carrots.
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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 and red cabbage. Cut both cabbages into quarters and remove the core. Using a sharp knife or a mandoline, shred the cabbage finely and place it in a large mixing bowl.
- 2
Grate the Carrots
Peel the carrots and then grate them using a box grater or food processor. Add the grated carrots to the bowl with the shredded cabbage.
Making the Dressing
- 3
Combine Dressing Ingredients
In a separate bowl, combine the mayonnaise, apple cider vinegar, honey, celery salt, black pepper, and salt. Whisk together until smooth and well blended.
Mixing the Coleslaw
- 4
Combine Vegetables and Dressing
Pour the dressing over the shredded cabbage and grated carrots. Using a spatula or large spoon, toss everything together until the vegetables are evenly coated with the dressing.
- 5
Adjust Seasoning
Taste the coleslaw and adjust the seasoning with additional salt or pepper if necessary.
- 6
Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.