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Shredded cabbage carrots creamy tangy dressing.

Classic Creamy Coleslaw Recipe

Shredded cabbage carrots creamy tangy dressing. Chilled American BBQ side, ready 15 minutes plus chill.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Slaw Base
  • 1 medium green cabbage 2 lb
  • 2 large carrots
  • 1 small onion
Creamy Dressing
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 1 tsp celery seed
  • ½ tsp salt
  • ¼ tsp black pepper

Equipment

  • Chef’s knife
  • Cutting board
  • Cuisinart food processor
  • Pyrex mixing bowl
  • Whisk
  • Measuring cups & spoons

Method
 

  1. Quarter 1 cabbage core remove using chef's knife cutting board. Shred fine Cuisinart food processor blade 4 pulses. Shred 2 carrots 1 onion same blade quick bursts. Pyrex bowl dump all dry.​
  2. Pyrex bowl whisk 1 cup mayo 2 tbsp vinegar 2 tbsp sugar 1 tsp celery seed ½ tsp salt ¼ tsp pepper. Whisk 1 minute smooth thick no lumps trails off whisk.​
  3. Pour dressing over shreds Pyrex bowl. Toss spatula fold gentle 2 minutes all coated no dry spots. Taste adjust salt vinegar pinch.​
  4. Lid Pyrex bowl fridge 1 hour minimum melds flavors crisps. Scoop serve cold extra pepper top.

Notes

  • Shred fine uniform Cuisinart no big chunks chew tough; pulse short bursts rice-like.
  • 1 hour chill minimum draws cabbage water thickens dressing no watery pool; 4 hours max crunch holds.
  • Taste midway toss: more vinegar tang punch, sugar mellows bite, celery seed secret umami pop irreplaceable.
  • Day ahead shred store dry airtight, dress before serve prevents mush; onion milds with time no raw bite.