Classic Creamy Coleslaw (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
4 cups fresh green cabbage, finely shredded
02 -
1 cup vibrant purple cabbage, thinly sliced
03 -
1 cup fresh carrots, julienned
→ Creamy Dressing
04 -
½ cup real mayonnaise
05 -
1 tablespoon crisp white vinegar
06 -
½ tablespoon tangy apple cider vinegar
07 -
2 teaspoons fine granulated sugar
08 -
½ teaspoon aromatic celery seeds
09 -
Sea salt and freshly ground black pepper, to your liking
# Instructions:
01 -
In a medium mixing bowl, whisk together the mayonnaise, both vinegars, sugar, and celery seeds until completely smooth. Season generously with salt and pepper, tasting as you go to get the perfect balance of tangy and creamy flavors.
02 -
Add your freshly shredded cabbage and carrots to the dressing, tossing everything together until each piece is beautifully coated. Cover tightly and let it rest in the refrigerator for at least an hour - this waiting time is crucial for the flavors to meld and the vegetables to soften just right.
# Notes:
01 -
Feel free to use a pre-made coleslaw mix if you're short on time, but freshly shredded vegetables always taste better and have that perfect crunch.
02 -
The celery seeds are absolutely essential - they bring a unique, slightly bitter note that transforms ordinary coleslaw into something truly special, so don't leave them out!
03 -
This coleslaw actually improves with time, so making it a few hours ahead or even the day before will give you the most flavorful results.
04 -
For a lighter version, try the vinaigrette alternative: whisk together 3 tablespoons apple cider vinegar, 4 tablespoons neutral oil, 3 tablespoons sugar, ½ teaspoon Dijon mustard, ¼ teaspoon celery seeds, and season with salt and pepper.