Easy coleslaw recipe with a creamy dressing
This easy coleslaw recipe keeps the chopping optional: use a ready-shredded mix or slice fresh cabbage and carrot. Purdue Extension’s proportions give a simple coleslaw recipe with enough dressing to coat the vegetables without turning the bowl into sauce. Allow 2 hours of chilling after preparation.
The rest softens the cabbage and brings the dressing through the salad. For advance preparation with maximum crunch, keep the shredded vegetables and dressing separate until you are ready to start that resting period. Serve cold alongside grilled food or in sandwiches.
Ingredients
Step 1
Use a clean bowl and utensils. If preparing whole vegetables, wash them before cutting, then finely shred enough cabbage and carrot to make 5 cups.
Step 2
Stir the mayonnaise, vinegar, sugar, salt and optional celery seeds together in a small bowl until smooth.
Step 3
Put the vegetables in a larger bowl. Add dressing and turn the shreds over repeatedly so the seasoning is evenly distributed.
Step 4
Cover and refrigerate for 2–24 hours. Toss again before serving; a little liquid can collect at the bottom as the cabbage softens.
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