Tangy Coleslaw
Tangy coleslaw is a refreshing and flavorful side dish that adds a delightful crunch to any meal. This simple recipe features a colorful mix of crisp green and red cabbage combined with sweet grated carrots, all enveloped in a creamy, zesty dressing. Perfect for barbecues, picnics, or as a topping for sandwiches, this coleslaw will tantalize your taste buds and impress guests at your next gathering.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 4 cups green cabbage, shredded (about half of a medium head)
- 1 cup red cabbage, shredded
- 1 cup carrots, grated
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp sugar
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Wash and shred the green and red cabbage into thin strips. Grate the carrots until they resemble colorful confetti.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- In a large mixing bowl, combine the shredded cabbages and grated carrots. Pour the dressing over the vegetables and mix well.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least one hour to allow flavors to meld.
- Before serving, stir again and adjust seasoning if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg
Keywords: For extra crunch, consider adding diced apples or bell peppers. To lighten the dish, substitute Greek yogurt for mayonnaise or reduce sugar. Store leftovers in an airtight container for up to three days.