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Classic Coleslaw

This classic coleslaw combines crisp green and red cabbage with a creamy, tangy dressing, making a quick and versatile side dish that stays fresh and flavorful for days.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 small head green cabbage about 1.5 pounds, thinly sliced
  • 1/2 small head red cabbage thinly sliced
  • 2 medium carrots julienned or grated
  • 1/2 cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon celery seed optional but recommended

Equipment

  • Sharp chef's knife or mandoline slicer
  • Large cutting board
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Colander or fine-mesh strainer
  • Wooden spoon or rubber spatula

Method
 

  1. Cut the green cabbage in half, remove the core, and slice as thinly as possible.
  2. Slice the red cabbage into thin, uniform strands.
  3. Peel the carrots and julienne or grate into thin matchsticks.
  4. Place the sliced cabbages and carrots into a large mixing bowl and toss to combine.
  5. In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, pepper, and celery seed until smooth.
  6. Pour the dressing over the vegetables and toss with a wooden spoon or spatula until thoroughly coated.
  7. Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  8. Stir, taste, and adjust salt, vinegar, or sugar to your preference before serving.

Notes

Coleslaw can be made up to two days in advance; flavors improve as it rests. Drain any excess liquid before serving.