Description
A vibrant, creamy coleslaw with crisp shredded cabbage and carrots in a tangy mayo-vinegar dressing. No cooking required—perfect for summer barbecues or pairing with sandwiches.
Ingredients
1 medium green cabbage
2 large carrots
1½ cups mayonnaise (use vegan or Greek yogurt for swaps)
1 tbsp white vinegar
1½ tbsp granulated sugar
1 tsp granulated salt
½ tsp celery seed (optional)
Black pepper, to taste
Instructions
Shred the cabbage: Remove outer leaves, quarter, and grate using a food processor or mandoline.
Grate carrots into the same bowl for consistent texture.
In a separate bowl, whisk mayonnaise, vinegar, sugar, salt, black pepper, and celery seed.
Toss dressing with cabbage-carrot mixture until evenly coated.
Refrigerate for at least 30 minutes before serving for optimal crunch.
Notes
For a lighter option, substitute half the mayonnaise with Greek yogurt.
White or Napa cabbage provides firmer texture.
Refrigeration firms cabbage; avoid over-chilling to prevent sogginess.
Storage: Keep in an airtight container for 2–3 days.
- Prep Time: 15
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2.3g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg