Classic Coleslaw

Crisp green cabbage and carrots are tossed with a creamy, sweet-tangy mayonnaise dressing for a refreshing side that pairs well with burgers, barbecue, and sandwiches.

Prep: 20 min · Cook: 0 min · Yield: 6 · Method: No-Cook

Ingredients

• 1.5 lb green cabbage
• 2 medium carrots
• 0.75 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1.5 tbsp granulated sugar
• 1 tbsp yellow mustard
• 1 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Trim the cabbage, remove the tough core, and slice it thinly. Peel and grate the carrots. Place both in a large bowl. (about 10 min)
2. In a separate bowl, whisk the mayonnaise, apple cider vinegar, sugar, yellow mustard, kosher salt, and black pepper until smooth. (about 3 min)
3. Pour the dressing over the cabbage and carrots. Toss thoroughly until the vegetables are evenly coated. (about 3 min)
4. Cover and refrigerate for at least 30 minutes before serving so the flavors meld. Toss again just before serving; the slaw is best within 24 hours while the vegetables remain crisp. (about 30 min)