Ingredients
Scale
- 1 medium head of green cabbage (approximately 2 lbs)
- 2 large carrots, peeled and shredded
- 1/2 cup mayonnaise (store-brand works perfectly)
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seed (optional)
Instructions
- Remove any wilted outer leaves from the cabbage. Cut the cabbage into quarters and remove the tough inner core. Use a sharp knife or a mandoline slicer to shred the cabbage into thin ribbons. Grate the carrots using the large holes of a box grater. Place both the cabbage and carrots into a large mixing bowl and toss them together until evenly distributed.
- In a separate small bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, pepper, and celery seed. Whisk the mixture vigorously until the sugar has dissolved and the dressing is completely smooth. Taste the dressing at this point; if you prefer it tangier, add an extra splash of vinegar. If you like it sweeter, add a pinch more sugar.
- Pour the dressing over the shredded vegetable mixture. Use large spoons or tongs to toss the slaw until every piece of cabbage is thinly coated in the mayo dressing. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld and softens the cabbage slightly for the best texture.
- Cook Time: 15 minutes