I absolutely love coleslaw. Come summer time, I could eat it by the bucketful. Luckily, it is pretty easy to prepare so it seems like I always have a bowl full of it in my refrigerator all summer long. The coleslaw I make is slightly less sweet and a lot less mayonnaise-y than typical store bought coleslaw. You can make it with red or green cabbage (I personally like red only because the color is really pretty and that is the way that my parents always made it). It tastes better if you let it sit ahead of time, but just remember to keep it refrigerated or you will have some issues with the mayonnaise going bad.
- 1 small head of cabbage, shredded // about 6 cups
- 4 carrots, peeled and shredded
- 1 to 3 tbsp of vinegar // I like it with 3 tbsp, but if you want it slightly sweeter, you can reduce it down to 1 tbsp
- 2 tbsp superfine sugar
- 1 tsp celery seed
- 1/2 cup mayonnaise
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- In a large bowl, whisk together vinegar, sugar, celery seed, mayonnaise, salt, and pepper.
- Add shredded cabbage and carrots. Mix to combine.
- Cover and let sit in the refrigerator for at least 2 hours.
- Stir immediately before serving.