Classic Creamy Coleslaw with Shredded Carrots
Course Side Dish
Cuisine American
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Place the shredded cabbage and shredded carrots in a large mixing bowl.
In a separate small bowl, whisk the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until the sugar dissolves and the dressing turns smooth.
Pour the dressing over the cabbage and carrot mixture.
Toss the vegetables with the dressing until every piece is lightly coated.
Cover the bowl and place it in the refrigerator for at least 30 minutes to let the flavors combine before serving.
Shred the cabbage and carrots the night before and store them in separate bags to save time on the day of the event. Double the batch easily for a larger crowd by using two heads of cabbage and adjusting the dressing in the same ratio. Leftovers stay crisp for two days when kept in a sealed container in the fridge.
Course: Side Dish
Cuisine: American
Equipment: Mixing Bowl, Whisk