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Creamy Coleslaw

Crisp shredded cabbage and carrots tossed in a cool, creamy, tangy-sweet dressing. Ready in 15 minutes, it's the perfect make-ahead side for barbecues, sandwiches, and picnics.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 6 cups green cabbage, shredded about 1 small head
  • 1 cup red cabbage, shredded
  • 2 large carrots, shredded
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp celery seed
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. In a large bowl, combine the shredded green cabbage, red cabbage, and carrots.
  2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth.
  3. Pour the dressing over the cabbage mixture and toss until every strand is coated.
  4. Cover and refrigerate for at least 30 minutes before serving, so the cabbage softens slightly and the flavors combine.
  5. Toss again just before serving, and adjust salt or vinegar to taste.

Notes

This coleslaw is completely alcohol-free by design, dressed with mayonnaise and apple cider vinegar instead of any wine-based dressing. Store in an airtight container in the fridge for up to 3 days. For the best texture, let it chill for at least 30 minutes before serving.