Description

This vibrant coleslaw combines crispy shredded cabbage and grated carrots with a tangy mayonnaise-vinegar dressing. The perfect no-cook side dish, it’s ideal for picnics, barbecues, or any meal that craves a fresh, crunchy counterpart.

Ingredients

3 cups shredded cabbage (green or Napa varieties)
1 cup grated carrots
4 tbsp mayonnaise
2 tbsp apple cider vinegar
1 tbsp sugar
1 tsp celery seeds
1 tsp salt

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Instructions

Shred cabbage using a mandoline for uniform size
Grate carrots on the same large-holed disk
Toss both in a mixing bowl
Measure mayonnaise, vinegar, sugar, celery seeds, and salt
Whisk until fully emulsified
Test a small cabbage sample; adjust seasoning if needed
Pour dressing over vegetables in batches while mixing
Cover and refrigerate at least 30 minutes for best flavor
Serve at room temperature

Notes

For a lighter option, substitute mayonnaise with Greek yogurt
Use 1 tbsp apple juice to enhance sweetness without sogginess
Cabbage discs should be 1/16- to 1/8-inch thick for optimal crispness
Make dressing 24 hours in advance for deeper flavor
Avoid pre-chilling vegetables in warm environments to maintain texture

Prep Time: 15
Method: No-Cook
Cuisine: American