Classic Creamy Coleslaw
This creamy coleslaw recipe uses freshly grated cabbage and carrots. Topped with a sweet and tangy mayonnaise based dressing. Simple and delicious!
Servings: 8 servings
Ingredients
- 4 cups grated cabbage
- ½ cup grated carrot
- ½ cup mayonnaise
- 1 tablespoon granulated sugar
- 1 tablespoon white vinegar
- 1 teaspoon celery seed
- ½ teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a large bowl, mix together the grated cabbage and grated carrots. Set aside.
Coleslaw Dressing
- In a separate bowl, whisk the mayonnaise, sugar, vinegar, celery seed, dry mustard, salt and pepper till combined. Make sure the mixture is smooth.
Making The Coleslaw
- Pour the coleslaw dressing over the mixed cabbage and carrots. Stir the cabbage mixture till it's all coated with the dressing.
- Refrigerate the coleslaw, tightly covered for a minimum of two hours before serving.
- Serve, chilled.
Notes
Storing coleslaw:
- Since this is a mayonnaise based salad, it must be kept chilled.
- Coleslaw does become watery after awhile. So, it's best to eat it the day it is made or the next day.
- Store leftovers in a tightly sealed container in the refrigerator.