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Ingredients
Scale
- ½ green cabbage, shredded
- ½ red cabbage, shredded
- 2 large carrots, peeled and shredded
- 1¼ cup mayonnaise
- ¼ cup granulated sugar
- ¼ cup cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cut the cabbage into quarters and remove the core. Slice finely using a knife.
- In a large bowl, combine the shredded cabbage and carrots.
- In a separate bowl, whisk together the mayonnaise, sugar, cider vinegar, salt, and black pepper. Pour this mixture over the vegetables and stir well to combine.
- Refrigerate the coleslaw for up to 6 hours before serving.
Notes
Shredded vegetables can be made in advance for convenience.
Coleslaw is best served chilled, allowing flavors to meld together.
Feel free to add additional ingredients like onions or apples for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg