Classic Coleslaw

• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1/2 cup mayonnaise
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup diced red onion (optional)

Steps

1. 1 In a large bowl, combine the green cabbage and purple cabbage.
2. 2 In a separate small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper until smooth.
3. 3 Pour the dressing over the cabbage mixture and toss until evenly coated.
4. 4 Stir in diced red onion if using.
5. 5 Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition

Tips

• For a tangier coleslaw, add an extra tablespoon of vinegar.
• Substitute Greek yogurt for mayonnaise for a lighter option.
• Add grated carrot for extra color and nutrients.
• Use pre-shredded cabbage to save time.
• Ensure all vegetables are dry before mixing to avoid watery slaw.

Storage

Store in an airtight container in the fridge for up to 5 days. Coleslaw tastes best when chilled.

Serving Suggestions

• Serve alongside grilled burgers or hot dogs.
• Pair with barbecue ribs for a classic combo.
• Enjoy with fried chicken for a Southern feast.
• Add to fish tacos for a fresh crunch.

FAQ