Homemade Coleslaw
A fresh, crunchy salad made with a vibrant mix of cabbage and carrots, dressed in a creamy sauce, perfect for summer barbecues and family gatherings.
Ingredients
Vegetables
- 1 small head Green cabbage, shredded Can substitute with red cabbage for color.
- 1 cup Shredded carrots Mix in rainbow carrots for variety.
Dressing
- 1/2 cup Mayonnaise Greek yogurt can be an alternative for a lighter version.
- 1 tablespoon Apple cider vinegar Lemon juice can be used for a tangier flavor.
- 1 tablespoon Sugar Adjust to taste for sweetness.
- to taste Salt and pepper Freshly cracked pepper enhances flavor.
Instructions
Preparation
- In a large bowl, combine the shredded cabbage and carrots.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Pour the dressing over the cabbage and carrots, and mix until evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled as a side dish.
Notes
For added crunch, try incorporating sliced almonds or sunflower seeds into the coleslaw. Letting the coleslaw rest in the fridge allows the flavors to intensify, so patience is key. For a creamy texture, ensure the mayonnaise is mixed well into the dressing before combining. If you prefer a little heat, consider adding a dash of cayenne pepper to the dressing. Always taste and adjust seasonings before serving to ensure perfect flavor balance.