Description
A tangy and crunchy coleslaw recipe that’s perfect for cookouts, barbecues, or as a topping for pulled pork sandwiches.
Ingredients
Scale
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon celery seed
- Salt and pepper to taste
Instructions
- Start by shredding the cabbage. If you have a mandoline slicer, it works like a charm, but a sharp knife will do just fine. Aim for thin, even slices for that perfect crunch.
- Grate the carrots, adding a splash of color and sweetness to your coleslaw. Mix the shredded cabbage and grated carrots in a large bowl.
- In a separate smaller bowl, combine the mayonnaise, apple cider vinegar, and sugar. Whisk everything together until smooth and creamy.
- Add the celery seed, along with a generous pinch of salt and pepper, to the dressing. Taste and adjust if necessary; you want it just right!
- Pour the dressing over the cabbage and carrots, and toss everything together until the veggies are evenly coated.
- Let the coleslaw sit in the refrigerator for at least 10 minutes before serving. This allows the flavors to meld beautifully.
Notes
Serve alongside grilled meats or use as a topping for sandwiches. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
Keywords: coleslaw, side dish, barbecue, summer recipes, crunchy salad