Classic American coleslaw is a staple side dish that brings a refreshing crunch and creamy texture to summer gatherings and barbecues.
Ingredients
Scale:
1 medium head of green cabbage, finely shredded (about 2 pounds)
2 medium carrots, grated or julienned
1 small red onion, thinly sliced (optional)
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon celery seed (optional)
Instructions
Start by removing the outer leaves of the cabbage. Cut it into quarters and carefully remove the core. Finely shred the cabbage into thin strips, rinsing it under cold water to remove dirt and draining well.
Peel the carrots and either grate them using a box grater or julienne them into fine strips.
In a large mixing bowl, combine the shredded cabbage, grated carrots, and sliced onions (if using). Toss them together gently.
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, pepper, and celery seed until smooth and creamy.
Pour the dressing over the vegetable mixture and toss well to coat all the ingredients evenly.
Cover the bowl and refrigerate for at least 1 hour before serving.
Once chilled, give the coleslaw a final toss and adjust seasoning if needed. Serve as a side dish with grilled meats or as a topping for pulled pork sandwiches.
