This quick and simple coleslaw is made with freshly shredded cabbage and carrots and is tossed in a creamy homemade dressing. It's perfect for picnics and barbecues! Recipe includes a how-to video!
1 ½Tablespoonsapple cider vinegarmay substitute distilled, white wine, or red wine vinegar
¼teaspoontable salt
¼teaspoonblack pepper
3cups(240g)shredded green cabbage(see note to use pre-shredded cabbage)
1cup(75g)shredded purple cabbage
1cup(100g)peeled, shredded carrots
Instructions
In a small dish, prepare the dressing by whisking together mayonnaise, sugar, vinegar, salt, and black pepper.
⅔ cup mayonnaise, 1 ½ Tablespoons granulated sugar, 1 ½ Tablespoons apple cider vinegar, ¼ teaspoon table salt, ¼ teaspoon black pepper
In a large bowl, toss together green and purple cabbage and shredded carrots.
3 cups shredded green cabbage, 1 cup shredded purple cabbage, 1 cup peeled, shredded carrots
Drizzle dressing over cabbage/carrot mixture and toss/stir until ingredient are thoroughly combined and all cabbage/carrots are coated with dressing. Taste-test and add more salt and pepper as needed.
Cover and refrigerate for at least 1 hour before serving (for best flavor).
Video
Notes
Storing
Store in an airtight container in the refrigerator for 3-5 days.
Using pre-shredded cabbage mix
You may substitute a 14oz bag of shredded coleslaw mix for the cabbage and carrots listed in the recipe.