Coleslaw
Crunchy shredded cabbage and carrot in a creamy, tangy dressing. The perfect cool, crisp side for barbecue and fried foods.
by Culicious Kitchen
Ingredients
Ingredients
- 0.5 white cabbage
- 2 carrots
- 0.25 red onion
- salt and pepper
Dressing
- 6 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
Method
- 1
Shred the cabbage as finely as you can with a sharp knife or a mandoline (mind your fingers). Grate the carrots and thinly slice the red onion.
- 2
Optional but worth it: toss the shredded cabbage with 1 teaspoon salt in a colander and let it sit 15 minutes, then squeeze out the liquid. This keeps the slaw crunchy, not watery.
- 3
Make the dressing: whisk together the mayonnaise, mustard, vinegar, sugar, and a little salt and pepper in a large bowl until smooth.
- 4
Add the cabbage, carrot, and onion to the bowl and toss until everything is evenly coated.
- 5
Taste and adjust — it may want more vinegar for tang or sugar for balance. Chill for at least 30 minutes before serving so the flavors meld.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.