Ingredients
Dressing
- ¾ cup mayonnaise
- 3 tablespoons sugar
- 2 tablespoons unfiltered apple cider vinegar
- 1 tablespoon lemon juice (from 1 lemon)
- ½ teaspoon onion powder
- ½ teaspoon granulated garlic
- ½ teaspoon celery salt
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Vegetables
- 1 large head of green cabbage, shredded (about 8-9 cups)
- 1 large carrot, shredded
- 4 green onions, minced
Instructions
- Make the dressing. In a large bowl, whisk together the mayonnaise, sugar, apple cider vinegar, lemon juice, onion powder, granulated garlic, celery salt, sea salt, and freshly cracked black pepper until smooth and well combined.
- Add the vegetables. Add the shredded green cabbage, shredded carrot, and minced green onions to the bowl with the dressing.
- Toss to combine. Using tongs or two large spoons, toss all ingredients thoroughly to ensure the dressing evenly coats the vegetables.
- Chill before serving. Cover the coleslaw with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld and the cabbage to soften slightly.
- Final toss and serve. Before serving, toss the coleslaw again to redistribute any settled dressing and serve chilled for the best flavor and texture.
Notes
- For best results, shred the cabbage finely to ensure a tender texture.
- Adjust sugar amount to taste if you prefer a less sweet coleslaw.
- Letting the coleslaw chill for longer (up to 4 hours) will deepen the flavor.
- This coleslaw keeps well covered in the refrigerator for up to 2 days.
- For a tangier version, increase apple cider vinegar by 1 teaspoon.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
