Description

A nostalgic, creamy coleslaw with tangy dressing and vibrant vegetables. Perfectly balanced with mayonnaise, vinegar, and a hint of sweetness, this no-cook recipe is ideal for summer meals or gatherings that call for a refreshing, crispy side dish.

Ingredients

Scale

1/2 medium head green cabbage, shredded (about 4 cups)
2 medium carrots, peeled and shredded
1 cup full-fat mayonnaise
2 tablespoons apple cider vinegar
2–3 tablespoons granulated sugar, adjust to taste
1 teaspoon celery seed, essential for classic flavor
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper

Instructions

Shred the cabbage and carrots thoroughly
Whisk together mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and black pepper until smooth
Add the shredded vegetables to the dressing and toss to coat evenly
Cover and refrigerate for at least 1 hour before serving

Notes

For best flavor, make 24 hours ahead to let the dressing fully absorb into the slaw
Add optional herbs like chopped parsley or dill for extra brightness
Store in an airtight container in the fridge for up to 4 days

Prep Time: 15
Category: Salads
Method: No-Cook
Cuisine: American / Grandma-style

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 4.5g
Sodium: 290mg
Fat: 20g
Saturated Fat: 10g
Carbohydrates: 15g
Fiber: 1g
Protein: 1g
Cholesterol: 10mg