Ingredients
Scale
- 1 small head of green cabbage (approx. 1.5 lbs), shredded
- 2 medium carrots, grated
- 1/2 cup mayonnaise (store brand works great for the budget)
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon celery seed
Instructions
- Remove the outer, wilted leaves from the cabbage. Cut the head into quarters and remove the tough inner core. Thinly slice each quarter into fine shreds using a sharp knife or a mandoline. Peel the carrots and grate them using the large holes of a box grater. Place all the shredded vegetables into a large mixing bowl and toss them together to distribute the colors evenly.
- In a separate small bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seed. Whisk the mixture vigorously until the sugar dissolves and the texture is completely smooth. Taste the dressing at this stage; it should be a balanced blend of tangy, sweet, and creamy. Adjust the salt or sugar slightly if your personal preference leans one way or the other.
- Pour the creamy dressing over the shredded cabbage and carrots. Use large spoons or tongs to toss the vegetables until every strand is thoroughly coated. For the best flavor, cover the bowl and refrigerate the slaw for at least 30 minutes before serving. This allows the cabbage to soften slightly and the flavors to meld together into a cohesive, delicious side dish.
- Cook Time: 10 minutes