Servings: 6
Calories: 171kcal
Equipment
- cutting board
- knife, bowl
- serving glass
Ingredients
- For Vegetables
- 12 cups fresh cabbage finely chopped, Slice 1 inch long and ¼ inch wide
- 4 cups shredded carrots
- For Dressing
- 2/3 cup granulated brown sugar
- 1 tbsp. kosher salt
- 2 tbsp. pepper
- 2 tsp. pressed garlic
- 3 cups mayonnaise
- 6 tsp. cider vinegar
- 2 tsp. celery seed
- 4 tsp. grated onion
Instructions
- Finely shred cabbage and carrots, using a food processor or knife.
- In a large bowl, mix shredded veggies with salt, pepper, and celery seed.
- In a separate bowl, whisk together mayo, cider vinegar, brown sugar, and garlic.
- Pour dressing over veggies, coat them well, and refrigerate for at least an hour.
- Before serving, toss coleslaw again and adjust the seasoning to taste.
- Optional Step: For creamier coleslaw, add sour cream to the dressing mixture.
Notes
- To make the shredding process easier, cut the cabbage into wedges first. This will allow for a better grip while shredding.
- For best results, let the coleslaw sit in the refrigerator for at least an hour before serving. This allows time for the flavors to develop fully.
- If you're not a fan of sharp onion flavor, you can substitute grated onion with 1-2 tablespoons of finely diced green onions.
- For a more smoky and robust flavor, try using a hickory or mesquite-flavored BBQ sauce in the dressing mixture.
- Don't limit yourself to just serving this coleslaw as a side dish. It also makes for a great topping on pulled pork sandwiches or burgers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Just give it a quick toss before serving again.
Nutrition
Calories: 171kcal
Tried this recipe?Let us know how it was!