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Classic Creamy Coleslaw

This coleslaw combines shredded raw cabbage with a tangy, creamy dressing flavored with apple cider vinegar and honey. The dish has a crisp texture from the fresh cabbage, coated in a smooth, slightly thickened dressing for a vibrant, refreshing side salad.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small head green cabbage shredded finely
  • 1 small carrot grated
  • 0.5 cup mayonnaise vintage or full-fat for creaminess
  • 1 tablespoon apple cider vinegar adds tang
  • 1 teaspoon honey for a gentle sweetness
  • 0.5 teaspoon salt to taste
  • freshly ground black pepper pepper optional, to taste

Equipment

  • Large mixing bowl
  • Grater or sharp knife
  • Whisk
  • Measuring spoons
  • Cutting Board

Method
 

  1. Begin by shredding the green cabbage finely, then transfer it to a large mixing bowl. Grate the carrot and add it to the cabbage for color and sweetness.
  2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and salt until the dressing is smooth and slightly glossy.
  3. Pour the dressing over the shredded vegetables and use a spatula or tongs to toss everything together, making sure the cabbage and carrots are evenly coated with the creamy mixture.
  4. Sprinkle freshly ground black pepper over the salad to enhance flavor, then give it a final gentle toss.
  5. Let the coleslaw sit for about 10 minutes in the refrigerator to allow flavors to meld and the cabbage to soften slightly.
  6. Serve the coleslaw chilled as a crisp, flavorful side dish with your favorite grilled meats or sandwiches. Enjoy its fresh crunch and tangy richness!

Notes

Ensure to finely shred the cabbage for the best texture. Adjust salt and pepper to personal taste. For a creamier dressing, increase the mayonnaise slightly.