Coleslaw Recipe
This classic American coleslaw features a crisp blend of cabbage and carrot tossed in a creamy, tangy-sweet dressing. Perfectly suited to complement grilled or barbecued dishes, it delivers both texture and flavor in every bite.
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Servings: 6
Ingredients
- ⅓ cup granulated sugar
- 1 teaspoon salt adjusted to taste
- 1 large carrot finely shredded
- 1 cup mayonnaise
- 1 small cabbage shredded and chopped (approximately 6 cups)
- ⅛ teaspoon ground black pepper to taste
- 2 tablespoons apple cider vinegar
- 1½ teaspoons freshly squeezed lemon juice
Instructions
- Slice the cabbage in half and remove the core from each section.
- Using a sharp knife, cut the cabbage into very fine strips, then chop further into bite-sized pieces. Transfer to a large mixing bowl.
- Shred the carrot finely, using either a box grater or a food processor. Add the shredded carrot to the bowl with the cabbage.
- In a separate bowl, whisk together the mayonnaise, granulated sugar, apple cider vinegar, lemon juice, salt, and pepper until the mixture is smooth and well-emulsified.
- Pour the prepared dressing over the cabbage and carrot mixture. Stir thoroughly to ensure the vegetables are evenly coated with the dressing.
- Cover and refrigerate until serving. For optimal flavor and texture, allow the coleslaw to rest for several hours or overnight, mixing occasionally.
Notes
Pre-shredded cabbage may be used for convenience, though it may contain preservatives that affect flavor.
Store-bought coleslaw dressings are available but may not match the depth of flavor found in this homemade version.