Easy Classic Coleslaw Dish (Print Version)

# Ingredients:

→ Base Ingredients

01 - Cabbage, 1 medium head (approximately 2 pounds), finely shredded

02 - Carrots, 2 large, peeled and grated

→ Dressing Ingredients

03 - Mayonnaise, 1 cup

04 - White vinegar, 2 tablespoons

05 - Sugar, 1 tablespoon

06 - Salt, 1/2 teaspoon

07 - Black pepper, 1/4 teaspoon

→ Optional Add-ins

08 - Onion, 1 small, finely chopped

09 - Celery seeds, 1 teaspoon

10 - Apple cider vinegar, substitute for white vinegar for a different tang

11 - Dijon mustard, 1 tablespoon for added flavor

12 - Raisins or dried cranberries, 1/2 cup for sweetness

# Instructions:

01 - Wash the cabbage and carrots thoroughly. Finely shred the cabbage using a sharp knife or mandolin. Grate or julienne the peeled carrots. If using onion, finely chop it.

02 - In a bowl, whisk together mayonnaise, white vinegar, sugar, salt, and black pepper until smooth. Optionally, add Dijon mustard or celery seeds at this stage.

03 - In a large mixing bowl, combine shredded cabbage, grated carrots, and onion if using. Pour the dressing over the vegetables and gently toss to coat evenly.

04 - Cover the bowl with plastic wrap and refrigerate for at least one hour to allow flavors to meld and the cabbage to soften slightly. Serve chilled as a side dish.

# Notes:

01 - For the best texture and flavor, use fresh cabbage and carrots.

02 - Adjust sugar and vinegar quantities to match your taste preferences.

03 - Coleslaw can be made a day in advance to enhance flavor.

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