Traditional Crisp Coleslaw
A classic coleslaw recipe featuring finely shredded cabbage and carrots tossed in a creamy and tangy dressing, ideal for serving alongside barbecue or as a refreshing salad option.
Prep time: 15 minutesCook time: Serves: 8
Ingredients
1 medium green cabbage, finely shredded
2 large carrots, peeled and grated
1 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
1 teaspoon celery seed
Salt and pepper to taste
Instructions
1. In a large mixing bowl, combine the shredded cabbage and grated carrots.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until smooth.
3. Pour the dressing over the cabbage and carrots, and toss until the vegetables are well coated.
4. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
5. Before serving, toss again and adjust seasoning as necessary.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Coleslaw is best served cold and does not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
