Classic Sunday Coleslaw
This creamy, tangy coleslaw is the kind that sits right next to your fried chicken and barbecue on every picnic table and Sunday spread. It's crisp, refreshing, and has just the right balance of sweet and sour that makes you come back for seconds. Best part is, it gets even better after sitting in the fridge for a few hours.
Cooking tutorial
Ingredients
- 1 medium head green cabbage (about 2 lbs), shredded thin
- 2 large carrots, peeled and shredded
- 1 cup mayonnaise
- 3 tbsp white vinegar
- 2 tbsp granulated sugar
- 1 tbsp yellow mustard
- 1 tsp celery seed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- 1
Put your shredded cabbage and carrots in a big bowl and toss them together real good so they're all mixed up.
- 2
In a separate bowl, whisk together the mayonnaise, vinegar, sugar, mustard, celery seed, salt, pepper, and garlic powder until it's nice and smooth with no lumps.
- 3
Pour that dressing right over your cabbage and carrots, then use a big spoon or your hands to toss everything together until every bit of cabbage is coated with dressing.
- 4
Cover the bowl with plastic wrap and put it in the refrigerator for at least 2 hours before serving - this lets all those flavors get friendly with each other.
- 5
Give it one more good stir before you put it on the table, and taste it to see if you need a pinch more salt or sugar.
Pro Tips
- ★Don't skip the chill time - coleslaw that sits gets sweeter and the cabbage softens up just right without getting mushy.
- ★If your coleslaw looks a little watery after sitting, just drain off that extra liquid before serving and give it a fresh stir.