Classic Cole Slaw
By ngaldi
Rate this recipe
4.1/5
(10 Votes)
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Ingredients
- 1 cup mayonnaise
- 1 1/2 tablespoon apple cider vinegar
- 1 tablespoon honey
- 3/4 teaspoon celery seeds
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 medium green cabbage, very thinly sliced (about 4 cups)
- 1/2 medium red cabbage, very thinly sliced (about 4 cups)
- 2 medium carrots, peeled; julienned or grated
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- HOW-TO
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- Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine. Add green and red cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve.
- Do Ahead: Coleslaw can be made 8 hours ahead. Keep chilled.
- Recipe by Hattie B's, Nashville
- Photograph by Jeremy Liebman
- See More
Details
Cooking time 15mins
Adapted from bonappetit.com
Preparation
Step 1
Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine. Add green and red cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve.
Do Ahead: Coleslaw can be made 8 hours ahead. Keep chilled.
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