🥬 Classic Creamy Coleslaw Recipe
🧂 Ingredients:
For the slaw:
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1 small head green cabbage, finely shredded (about 6–7 cups)
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1 cup red cabbage, shredded (optional, for color)
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1–2 carrots, peeled and grated
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2–3 green onions, thinly sliced (optional)
For the dressing:
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3/4 cup mayonnaise
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1 1/2 tbsp apple cider vinegar (or white vinegar)
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1 tbsp Dijon mustard (optional for tang)
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1–2 tsp sugar (to taste)
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Salt and pepper to taste
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1–2 tbsp milk (optional, to thin it out slightly)
👩🍳 Instructions:
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Prep the vegetables:
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Shred cabbage and carrots finely using a knife, mandoline, or food processor.
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Place in a large mixing bowl.
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Make the dressing:
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In a separate bowl, whisk together the mayo, vinegar, mustard, sugar, salt, pepper, and milk if using. Adjust sweetness/tang to your preference.
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Combine:
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Pour dressing over the cabbage mix.
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Toss well until everything is coated evenly.
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Chill:
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Cover and refrigerate for at least 30 minutes (ideally 1–2 hours) to let the flavors meld and the cabbage soften slightly.
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Serve cold as a side dish.
🥄 Variations:
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No mayo version: Swap mayo for Greek yogurt or use a vinegar-based (oil & vinegar) slaw.
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Add-ins: Try chopped apples, raisins, or sunflower seeds for a twist.
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Spicy: Add a pinch of cayenne or some minced jalapeño.
Would you like a vinegar-only version or something tailored for fish tacos or pulled pork sandwiches?
