Description
This Classic Creamy Coleslaw (Better Than Deli-Style) is a must-try! With its crisp cabbage, bright carrots, and creamy dressing, it’s perfect for picnics or as a side for any meal. Easy to make and always a crowd-pleaser, this coleslaw recipe will elevate your dining experience.
Ingredients
Scale
- 1 pound green cabbage , shredded (about 6 cups)
- 1 cup shredded carrots
- 3 tablespoons apple cider vinegar
- 3 tablespoons granulated sugar
- 1 cup mayonnaise
- ½ teaspoon celery seed
- kosher salt and freshly-ground black pepper
Instructions
- Toss shredded cabbage with carrots and 1 tablespoon of kosher salt in a mesh colander set in a large bowl. Allow the mixture to stand for 1 hour.
- Discard the accumulated water in the bowl, then rinse the cabbage and carrots. Dry them well using a salad spinner or between paper towels on a baking sheet. Return the dried mixture to the large bowl.
- In a separate bowl, mix together the vinegar and sugar until the sugar is completely dissolved. Whisk in the mayonnaise, celery seed, 1/4 teaspoon kosher salt, and 1/2 teaspoon freshly-ground black pepper.
- Drizzle the desired amount of dressing over the cabbage and carrots. Adjust the seasoning with salt and pepper to suit your taste preferences.
- Cover the coleslaw and chill for at least 1 hour in the refrigerator, stirring before serving. The coleslaw can be stored covered and refrigerated for up to 3 days.
Notes
For a crunchier texture, ensure the cabbage mixture is well dried before adding the dressing.
Adjust the amount of sugar and vinegar based on your taste preferences for sweetness and tartness.
This coleslaw pairs perfectly with grilled dishes or as a sandwich topping.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg