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Classic Creamy Coleslaw

This coleslaw is made by shredding fresh cabbage and carrots, then tossing them in a tangy, creamy dressing. The final dish has a crunchy texture from the vegetables combined with a smooth, velvety coating that highlights the vibrant flavors. It’s a traditional side with a crisp appearance and refreshing zest.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small head green cabbage shredded finely
  • 2 large carrots peeled and shredded
  • 0.5 cup mayonnaise for creamy dressing
  • 2 tablespoons apple cider vinegar adds tang
  • 1 tablespoon honey optional, for sweetness
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Equipment

  • Chef’s knife
  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk or fork
  • Peeler or second sharp knife

Method
 

  1. Start by finely shredding the green cabbage and peeling the carrots before shredding them as well. Place both into a large mixing bowl for an even, colorful base.
  2. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth and well combined. This creates your tangy, creamy dressing.
  3. Pour the dressing over the shredded vegetables and begin to toss gently, making sure each piece gets coated with the flavorful dressing. Continue until the mixture looks evenly dressed and vibrant.
  4. Adjust seasoning if needed—add a pinch more salt or pepper to taste—and give the coleslaw one last gentle toss to distribute the flavors.
  5. Serve immediately for the freshest crunch, or refrigerate for about 30 minutes to let the flavors meld and develop a slightly softer texture. Enjoy this classic, tangy side dish!

Notes

For extra flavor, add a splash of lemon juice or a pinch of celery seed. Keeps well refrigerated for up to 2 days, but best enjoyed fresh for maximum crunch.