Coleslaw
A crisp, tangy salad of shredded cabbage and carrots tossed in a creamy or vinaigrette dressing. Perfect as a side or sandwich topping.
Ingredients
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1/2 cup carrots, shredded or julienned
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar
- 1/4 tsp celery seed
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 green onions, thinly sliced
Instructions
-
1
In a large bowl, combine 4 cups finely shredded green cabbage, 1 cup finely shredded red cabbage, and 1/2 cup shredded or julienned carrots. Toss together until well mixed.
-
2
In a separate medium bowl, whisk together 1/4 cup mayonnaise, 2 tbsp sour cream, 1 tbsp apple cider vinegar, 1 tsp granulated sugar, 1/4 tsp celery seed, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper until smooth and well combined.
-
3
Pour the dressing over the cabbage mixture. Using tongs or two large forks, toss thoroughly to coat all the vegetables evenly with the dressing.
-
4
Fold in 2 thinly sliced green onions, reserving some for garnish if desired.
-
5
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours. This resting time allows the flavors to meld and slightly softens the cabbage.
-
6
Before serving, toss again and taste for seasoning, adjusting salt and pepper if needed. If the coleslaw seems dry after chilling, add a little more mayonnaise to reach desired creaminess.
-
7
Transfer to a serving bowl and garnish with the reserved green onions and a sprinkle of celery seed for presentation.
-
8
Coleslaw can be made up to 24 hours in advance, though it's at its crispest within the first 8 hours. Store covered in the refrigerator.
-
9
For a tangier variation, increase the vinegar. For a sweeter coleslaw, add more sugar to taste.