Description
A vibrant coleslaw that brings a satisfying crunch and a delicious balance of creamy and tangy flavors, perfect as a side dish for summer barbecues.
Ingredients
Scale
- 3 cups green cabbage, finely shredded
- 2 cups purple cabbage, finely shredded
- 1 cup carrots, grated
- ½ cup mayonnaise
- 1 tbsp white vinegar
- ½ tbsp apple cider vinegar
- 2 tsp sugar
- ½ tsp celery seed
- Salt and black pepper to taste
Instructions
- In a medium bowl, whisk together the mayonnaise, white vinegar, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth to make the dressing.
- Thinly slice the green and purple cabbage, then grate the carrots.
- Place all the prepared vegetables into a large bowl.
- Add the dressing and mix thoroughly until the vegetables are fully coated.
- Cover the bowl and refrigerate for at least one hour before serving to enhance the flavors.
Notes
For an extra crunch, you can salt the cabbage and let it sit for 30 minutes before rinsing. Add fresh herbs or nuts for variations.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
Keywords: coleslaw, salad, side dish, summer, vegetables, creamy dressing
