Description
This classic coleslaw recipe combines shredded green and red cabbage with fresh carrots, all tossed in a creamy, tangy dressing made from mayonnaise, vinegar, and a touch of sugar. It’s a refreshing and crunchy side dish perfect for barbecues, picnics, or as a complement to your favorite sandwiches and grilled dishes.
Ingredients
Scale
Vegetables
- 4 cups shredded green cabbage (about 1/2 medium cabbage head)
- 2 cups shredded red cabbage (about 1/4 medium cabbage head)
- 1 medium-large carrot, peeled, trimmed, and coarsely shredded (about 1 cup)
Dressing
- 3/4 cup mayonnaise (OR 1/2 cup mayo and 1/4 cup sour cream)
- 1 tablespoon granulated sugar (more or less to taste)
- 2 tablespoons distilled white vinegar (or less to taste)
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon dried onion powder (optional)
- 1/8 teaspoon ground paprika (smoked or regular, optional)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Prep vegetables: Place shredded green cabbage, red cabbage, and shredded carrot in a large mixing bowl. Set aside so you can prepare the dressing.
- Make dressing: In a medium measuring jug, whisk together mayonnaise (or the mayo and sour cream combination), granulated sugar, distilled white vinegar, apple cider vinegar, lemon juice, dried onion powder (if using), paprika (if using), salt, and ground black pepper until the mixture is smooth and well combined.
- Combine: Pour the dressing evenly over the shredded vegetables. Use salad tongs or clean hands to thoroughly toss the mixture, ensuring all the vegetables are evenly coated with the dressing.
- Chill and serve: Cover the bowl and refrigerate the coleslaw for at least 2 hours to allow the flavors to meld and the cabbage to soften slightly. Before serving, remove from fridge, toss again to redistribute dressing, adjust seasoning if needed, and serve chilled.
Notes
- For a lighter version, substitute mayonnaise with low-fat yogurt or use all sour cream.
- You can adjust the amount of sugar and vinegar to taste for sweeter or tangier coleslaw.
- Dried onion powder and paprika are optional but add a nice depth of flavor.
- Coleslaw can be prepared a day ahead for better flavor but may release some liquid; drain excess before serving if necessary.
- Use fresh, crisp cabbage and carrots for best texture.
