Crunchy Coleslaw

This Crunchy Coleslaw is a simple yet delicious side dish that offers bright flavors and a perfect texture contrast, making it an ideal accompaniment for grilled meats or sandwiches.

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Vegetables

3 cups green cabbage, finely shredded Choose heavy heads with tight, glossy leaves.
2 cups purple cabbage, finely shredded Opt for small to medium heads for tenderness.
1 cup carrots, grated Grate with large holes for visible ribbons.

Dressing

½ cup mayonnaise Use full-fat mayonnaise for best results.
1 tbsp white vinegar Provides sharp, clean acidity.
½ tbsp apple cider vinegar Adds a mellow fruitiness.
2 tsp sugar Balances the acidity of the dressing.
½ tsp celery seed Add for flavor; toast for nuttier flavor.
Salt and black pepper to taste Adjust according to preference.

Method

Make the dressing

In a medium bowl, whisk together the mayonnaise, white vinegar, apple cider vinegar, sugar, celery seed, a pinch of salt, and black pepper until smooth and glossy.

Prep the veggies

Thinly slice the green and purple cabbage and grate the carrots. Drain and pat dry if washed.

Mix it up

In a large bowl, combine the shredded cabbages and grated carrots. Pour the dressing over the veggies and toss until evenly coated.

Chill

Cover and refrigerate the dressed slaw for at least 1 hour before serving to enhance flavors.

Notes

For best results, use cold ingredients. Store in an airtight container; keeps for 3-4 days. Avoid over-salting too early.