Homemade Coleslaw
Recipe GLPRfdbf52e72222f2
A classic creamy coleslaw made with fresh shredded cabbage and carrots, dressed in a tangy-sweet mayonnaise-based sauce. This make-ahead side dish develops even better flavor after chilling overnight.
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Ingredients
1 head white cabbage, cored and rinsed
1 cup carrots, peeled and rinsed
2 cups mayonnaise
2 tablespoons granulated sugar
1 tablespoon distilled white vinegar
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
Directions
Remove the core from the cabbage and discard. Slice the cabbage very thinly into shreds, about the thickness of a dime. Place the shredded cabbage into a large mixing bowl.
Peel the carrots and use a box grater or mandoline to shred them into thin strips. Add the shredded carrots to the bowl with the cabbage.
In a separate medium bowl, combine the mayonnaise, granulated sugar, distilled white vinegar, kosher salt, and freshly ground black pepper. Whisk these ingredients together until the mixture is smooth and creamy, about 1 minute.
Pour the mayonnaise mixture over the cabbage and carrots. Using a large spoon or spatula, toss and mix everything together thoroughly until every piece of cabbage is evenly coated with the dressing.
Transfer the coleslaw to a covered container and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to blend and meld.
Give the coleslaw a final stir before serving. Serve chilled as a side dish.
