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Sweet Coleslaw recipe

Sweet Coleslaw Recipe

A classic, tangy, and sweet coleslaw that is the perfect side dish for barbecue, sandwiches, or fried chicken. Crisp cabbage and carrots tossed in a creamy, vinegar-based dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Vegetables
  • 5 cups shredded cabbage A mix of green and purple works well
  • 2 cups shredded carrots
  • 1/2 cup finely chopped celery Optional, for crunch
Dressing
  • 1 cup mayonnaise Full-fat recommended for best texture
  • 1/4 cup apple cider vinegar
  • 1/2 cup granulated sugar Adjust to taste
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Instructions
  1. In a very large bowl, combine the shredded cabbage, shredded carrots, and optional chopped celery. Toss gently to ensure the vegetables are evenly distributed.
  2. In a separate medium bowl, prepare the dressing: whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and black pepper until the sugar is fully dissolved and the dressing is smooth.
  3. Pour the dressing over the vegetable mixture. Gently fold the dressing into the vegetables using tongs or a spatula, ensuring every piece is lightly coated. Do not over-mix, as this can cause the cabbage to wilt prematurely.
  4. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the cabbage to slightly tenderize.
  5. Taste the coleslaw just before serving. If desired, add an extra pinch of salt or a drizzle of vinegar for brightness. Serve chilled.
  6. For best results and texture, consume within 2-3 days.

Notes

If you prefer a tangier coleslaw, increase the apple cider vinegar by 1 tablespoon. For a healthier option, substitute half of the mayonnaise with plain Greek yogurt.