Classic Coleslaw
Classic coleslaw is a crunchy, refreshing salad of finely shredded cabbage and carrots tossed in a creamy tangy dressing. It strikes the perfect balance between sweet and sharp, making it a versatile side for barbecue, sandwiches, or fried foods. Serve it well chilled for the best crisp texture and bright flavor.
- ⏱ 25 min
- 📊 easy
- 🍽 Family
Ingredients
- 1/2 head cabbage, shredded
- 2 carrot, grated
- 4 tbsp mayonnaise
- 2 tbsp vinegar
- 1 tbsp sugar
Instructions
- Finely shred half a head of green cabbage and a couple of carrots using a sharp knife, a mandoline, or the grating attachment of a food processor.
- Place the shredded vegetables in a colander, toss with a teaspoon of salt, and let them drain for 20 to 30 minutes, then pat dry to remove excess moisture.
- In a large bowl, whisk together half a cup of mayonnaise, 2 tablespoons of vinegar, 1 tablespoon of sugar, and a pinch of pepper until smooth.
- Add the drained cabbage and carrots to the bowl and toss until every strand is evenly coated in the dressing.
- Taste and adjust the balance with more sugar, vinegar, or salt depending on whether you prefer it sweeter or tangier.
- Cover and refrigerate for at least 1 hour before serving so the flavors meld and the slaw turns cold and crisp.
💡 Chef's tip
Toss the shredded cabbage with a little salt and let it drain in a colander for 20 to 30 minutes before dressing, because drawing out the excess water keeps the slaw crunchy instead of watery and diluted.
Salting the shredded cabbage and letting it drain for 20 minutes pulls out excess water, so the slaw stays crisp and the dressing does not turn watery.
Nutrition (per serving)
- Calories: 160 kcal
- Protein: 2 g
- Carbs: 12 g
- Fat: 12 g
