To make coleslaw, first shred and chop fresh cabbage and carrots. Then prepare a creamy dressing by mixing mayonnaise, sugar, apple cider vinegar, lemon juice, salt, and pepper until smooth. Combine the dressing with the shredded vegetables, mix thoroughly, and refrigerate for at least a few hours to let the flavors meld and the cabbage soften. Here's a simple recipe summary: Ingredients:
- 1 small cabbage (about 6 cups, shredded and chopped)
- 1 large carrot (shredded)
- 1 cup mayonnaise
- ⅓ cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1½ teaspoons fresh lemon juice
- 1 teaspoon salt (to taste)
- ⅛ teaspoon pepper (to taste)
Instructions:
- Cut the cabbage in half, remove the core, then slice thinly and chop into small pieces.
- In a bowl, combine mayonnaise, sugar, vinegar, lemon juice, salt, and pepper, mixing until creamy.
- Toss the shredded cabbage and carrot with the dressing until well coated.
- Cover and refrigerate for at least 4 hours (or overnight) before serving for best flavor and texture.
Coleslaw can be stored in the refrigerator for 4-5 days but does not freeze well. Adjust salt and pepper to taste, and the texture and flavor improve if the slaw sits and marinates in the dressing.
