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Bowl of creamy cabbage salad with shredded cabbage and carrots mixed in mayonnaise dressing

Coleslaw

A creamy and refreshing coleslaw made with finely chopped cabbage and grated carrots tossed in a smooth, tangy dressing.Perfectly balanced with a hint of sweetness, it’s an easy and classic side dish for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 185
Ingredients Equipment Method Video Notes

Ingredients
  

  • 500 g cabbage finely chopped
  • 1 medium carrot grated
  • 1 cup mayonnaise about 250 g
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp white vinegar

Equipment

  • Sharp Chef’s Knife
  • Cutting board
  • Box Grater
  • Large mixing bowl
  • Serving Bowl
  • Spatula or Mixing Spoon

Method
 

Prepare the Cabbage
  1. Place the cabbage on a cutting board.
  2. Using a very sharp knife, slice the cabbage into very thin, fine strips. Fine slicing is key to achieving the right texture.
Grate the Carrot
  1. Using the large holes of a box grater, grate the carrot lengthwise to create long, thin shreds.
Combine Vegetables
  1. Place the shredded cabbage and grated carrots into a large mixing bowl.
Season
  1. Sprinkle the sugar, salt, and white pepper over the vegetables.
  2. Pour in the white vinegar. This helps cut through the richness of the mayonnaise and balances the flavors.
  3. Add the mayonnaise to the bowl.
Mix
  1. Use a spatula or spoon to mix everything thoroughly until the vegetables are completely and evenly coated in the dressing.
Serve
  1. Transfer the salad to a serving bowl. It can be served immediately or chilled in the refrigerator for 30 minutes to allow the flavors to meld.

Video

Notes

  1. You can also add a small amount of red cabbage at this stage for extra color.
  2. For the best results, use homemade mayonnaise. If using store-bought, you may want to add a splash of milk or a teaspoon of lemon juice to reach the desired "restaurant-style" consistency.