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A bowl of creamy coleslaw with shredded cabbage and carrots

Classic Creamy Coleslaw

A delightfully crisp and creamy coleslaw, perfect as a side dish for any meal or barbecue. This easy-to-make recipe combines shredded cabbage and carrots with a tangy, sweet, and rich dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Coleslaw
  • 1 head green cabbage shredded
  • 2 medium carrots shredded
Dressing
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon Dijon mustard optional, for extra tang

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Shredder/grater

Method
 

Preparation
  1. In a large bowl, combine the shredded green cabbage and carrots, then toss them until evenly mixed.
  2. In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, black pepper, and optional Dijon mustard until smooth and well combined.
Combine and Serve
  1. Pour the dressing over the cabbage and carrot mixture, then toss thoroughly until the vegetables are evenly coated.
  2. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

For best flavor, prepare the coleslaw at least 1 hour in advance and let it chill in the refrigerator to allow the dressing to soften the cabbage and meld the flavors. A pinch of celery seeds can be added for an aromatic touch.