Creamy and crunchy classic coleslaw makes a great salad or side dish for a party. You can also use this super quick coleslaw recipe as a crunchy topping for sandwiches like pulled pork.
Course Dinners, Salad, Side Dish
Keyword cold salad, easy recipe, summer salad
Prep Time 10minutes
Cook Time 0minutes
Total Time 10minutes
Author Kristy Richardson
14ouncesgreen cabbage with carrotsshredded
3Tablespoonsapple cider vinegar
2Tablespoonswhite granulated sugar
Place the green cabbage mix and purple cabbage in a large bowl and mix together.
With a whisk in a small bowl mix the mayonnaise, apple cider vinegar, white sugar, salt and pepper until smooth
Pour the dressing over the cabbage. Toss until the cabbage is well coated then serve.
If you are using fresh cabbage that you shred yourself you may need to measure in cups. Use about 8 cups total of shredded cabbage (all green or purple and green cabbage mixes) and 2 medium carrots shredded.
You can use any mix of shredded cabbage in your coleslaw. I like to use a mix of green with a little purple cabbage for color.
Some people like to add a little bit of shredded onion to their coleslaw, I sometimes do but it depends on the crowd I am feeding. A little goes a long way with raw onion so if I do add onion, I only add a little. Thinly sliced purple onion is delicious raw. If you prefer a little less bite to the onion, sweet onion can be a great alternative.