Classic American Coleslaw
Crisp cabbage and carrot tossed in a creamy, tangy dressing with a touch of sweetness.
Ingredients
Quantities for 6. Tick things off as you go.
Method
Prepare the vegetables
No heat, 10 minutes. Finely shred the cabbage and grate the carrot, then place them in a large bowl.
Mix the dressing
No heat, 3 minutes. In a small bowl, whisk the mayonnaise, vinegar, sugar, mustard, celery seeds, salt and pepper until smooth and the sugar has dissolved.
Dress the slaw
No heat, 2 minutes. Pour the dressing over the cabbage and carrot and toss thoroughly until every strand is lightly coated.
Chill
No heat, 30 minutes. Cover and refrigerate the coleslaw until chilled and slightly softened, with the flavours blended.
Toss and serve
No heat, 1 minute. Toss again, taste and adjust the seasoning if needed, then serve cold while the cabbage still has a little crunch.
Tips
- Keep the cabbage shreds fairly even so they coat consistently.
- Add the dressing gradually if you prefer a less creamy slaw.
- Keep the coleslaw covered and refrigerated while it chills.
Swaps
- Use white wine vinegar in place of apple cider vinegar.
- Use a finely chopped crisp apple in place of some of the carrot.
- Use caraway seeds in place of celery seeds.
Storing
Keep covered in the refrigerator and serve cold; toss again before serving.
Nutrition per serving
150 kcal 路 protein 2 g 路 carbs 10 g 路 fat 12 g 路 fibre 3 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. The recipe as written contains eggs. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
