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Bowl of creamy coleslaw with fresh vegetables and dressing

Creamy Coleslaw

Bright, tangy, and impossibly creamy, this coleslaw is a quick and versatile side dish perfect for any gathering or meal.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 small head green cabbage, shredded Choose a dense, heavy head with crisp leaves.
  • 2 large carrots, grated Look for firm, bright carrots.
  • 1 cup mayonnaise Use high-quality mayo for best flavor.
  • 2 tablespoons apple cider vinegar Unfiltered ACV provides a touch of fruitiness.
  • 2 tablespoons sugar Adjust for sweetness as needed.
  • 1 teaspoon celery seed
  • Salt and pepper to taste

Method
 

Preparation
  1. Trim the cabbage, remove any tough outer leaves, and halve the head to expose the core.
  2. Thinly shred the cabbage with a sharp knife, mandoline, or food processor.
  3. Grate the carrots on the large holes of a box grater or in the food processor bowl.
Dressing
  1. Whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, and a pinch of salt and pepper until smooth.
  2. Taste and adjust sweetness or tanginess as needed.
Combining
  1. In a large mixing bowl, add the shredded cabbage and grated carrots.
  2. Pour the dressing over the vegetables and toss thoroughly until coated.
Chilling
  1. Cover the bowl and refrigerate the coleslaw for at least 30 minutes to meld flavors.

Notes

This coleslaw can be made ahead of time and stored in an airtight container in the refrigerator for 3-4 days. Customize with additional vegetables or dressings as desired.