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Homemade Coleslaw

This coleslaw features finely shredded cabbage tossed in a tangy, vinegar-based dressing with a slight hint of sweetness. The main ingredients—crisp cabbage and a simple mix of vinegar, mayonnaise, and sugar—combine to create a crunchy and flavorful side with a vibrant, fresh appearance. The final dish is a crunchy, creamy salad with a balanced zing that can be prepared ahead of time.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • ½ head green cabbage finely shredded
  • ¼ cup white vinegar adjust to taste
  • ⅓ cup mayonnaise adds creaminess
  • 2 tablespoons sugar for balance
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper freshly ground

Equipment

  • Sharp Knife
  • Mixing bowl
  • Grater or Mandoline

Method
 

  1. Using a sharp knife or mandoline, finely shred the green cabbage until you have a mountain of crisp, thin strands.
  2. In a large mixing bowl, whisk together the white vinegar, mayonnaise, sugar, salt, and black pepper until the mixture is smooth and begins to thicken slightly.
  3. Pour the dressing over the shredded cabbage and fold gently with a spatula or tongs, ensuring each strand is thoroughly coated with the tangy dressing.
  4. Allow the coleslaw to sit for at least 10 minutes to let the flavors meld and the cabbage soften slightly, while still maintaining its crunch.
  5. Give the coleslaw a final toss before serving to redistribute the dressing and check for seasoning, adding more salt or vinegar if desired.
  6. Serve immediately or chill for up to a few hours to enhance the flavor and texture. Enjoy this vibrant, crunchy side dish with your favorite meals.