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Classic Creamy Coleslaw

This coleslaw features finely shredded cabbage dressed in a tangy, sweet mixture of vinegar, sugar, and salt. The dish has a crisp, tender texture with a glossy appearance from the well-mixed dressing, making it a refreshing side salad commonly served at summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups shredded green cabbage fresh, tightly packed
  • 1/4 cup white vinegar for tanginess
  • 2 tablespoons granulated sugar to balance acidity
  • 1/2 teaspoon salt adjust to taste

Equipment

  • Large mixing bowl
  • Grater or sharp knife

Method
 

  1. Place the shredded cabbage into a large mixing bowl and give it a quick toss to loosen any clumps.
  2. Whisk together the vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve completely, and the mixture becomes fragrant with a slight tang.
  3. Pour the dressing over the shredded cabbage, starting from one side of the bowl.
  4. Using tongs or a large spoon, toss the cabbage thoroughly to coat every shred evenly with the dressing, allowing it to absorb the flavors and turn glossy.
  5. Let the coleslaw rest for at least 10 minutes to allow the flavors to meld and the cabbage to soften slightly, with a crisp yet tender texture.
  6. Give the salad one final toss, check the seasoning, and adjust the salt or vinegar if needed. Serve fresh as a bright, crunchy side dish.

Notes

Can be refrigerated for up to 2 hours before serving for even better flavor integration.