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Classic Creamy Coleslaw

This vibrant coleslaw combines finely shredded cabbage, carrots, and onions tossed in a tangy mayonnaise-based dressing. It’s a crunchy, creamy side dish with a satisfying texture, perfect for picnics or as a fresh accompaniment to grilled meats. The process involves shredding, mixing, and chilling to meld flavors and preserve crispness.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 cups shredded green cabbage firm and fresh
  • 1 cup shredded carrots firm and juicy
  • 1/2 cup finely sliced onion sharp but mellowed if soaked
  • 1 cup mayonnaise for creaminess
  • 2 tablespoons apple cider vinegar brightens the dressing
  • 1 teaspoon granulated sugar balances the acidity
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper freshly cracked

Equipment

  • Chef's Knife
  • Large Mixing Bowl

Method
 

  1. Place the shredded cabbage, carrots, and sliced onion in a large mixing bowl, feeling the textures as you gently toss to combine.
  2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy, with a tangy aroma.
  3. Pour the dressing over the shredded vegetables, then fold gently with a spatula until every piece is evenly coated and glistening.
  4. Transfer the coleslaw to the refrigerator and let it chill for at least 30 minutes, allowing flavors to meld and the texture to soften slightly while maintaining crunch.
  5. Give the coleslaw a final toss, taste and adjust seasoning if needed, then serve chilled for a crisp, creamy side dish bursting with tangy flavor.