This easy classic coleslaw recipe is a creamy, no-fuss side made with shredded cabbage, carrots, and a sweet-tangy mayo dressing. Ready in 20 minutes plus chill time, great for cookouts and BBQ dinners.
Ingredients
- 1 large head cabbage, shredded (about 7 cups)
- 2 carrots, shredded (about 1 ¼ cups)
- 1 cup mayonnaise
- ¼ cup granulated sugar
- 3 Tablespoons white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cut the head of cabbage into fourths, remove and discard the firm core. Shred cabbage with a sharp knife, mandoline, grater, or food processor and place shredded cabbage in a large bowl.
- Peel and shred carrots, add to the shredded cabbage.
- In a bowl add the mayonnaise, sugar, vinegar, salt, and pepper, whisk until thoroughly combined.
- Pour dressing over cabbage, stir until thoroughly combined. Cover and chill for at least one hour to allow flavors to meld, serve chilled.
Notes
Storage: Store leftover coleslaw in an airtight container in the fridge for up to 4 days. Give it a stir before serving since the dressing settles to the bottom.
Make-ahead: Make it a day in advance for the best flavor. The cabbage softens and the dressing thickens overnight in the fridge.
Shortcut: A bag of pre-shredded coleslaw mix can replace the cabbage and carrots.
Nutrition
Calories: 250kcal | Carbohydrates: 14g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 355mg | Potassium: 251mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2677IU | Vitamin C: 42mg | Calcium: 53mg | Iron: 1mg
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