Description
A zesty, crisp coleslaw balancing creamy mayo with sharp vinegar and sweet carrots. Perfect for barbecues or light lunches, this no-cook salad is refreshing and easy to make.
Ingredients
1 head Napa cabbage (substitute green cabbage)
3 large carrots
1 red onion
1/2 cup distilled white vinegar
1 cup mayonnaise
2 tbsp sugar
1 tsp salt
1/2 tsp black pepper
Instructions
Shred cabbage by hand or with a julienne peeler
Grate carrots using a box grater
Toss cabbage with salt in a bowl
Let sit 10 minutes for dehydration
Drain cabbage using a clean kitchen towel
Whisk together vinegar, sugar, mayonnaise, and pepper
Thin dressing with 1 tbsp water if needed
Let dressing sit 5 minutes for flavors to meld
Combine drained cabbage, carrots, and minced red onion
Gradually fold in dressing until evenly distributed
Chill 1 hour minimum to let flavors develop
Notes
Chill all ingredients before combining
Use room-temperature mayonnaise to avoid lumps
Add 1 tsp yellow mustard for extra brightness
Dress 1 batch at a time for optimal texture
Store in airtight container for up to 24 hours
- Prep Time: 15
- Category: Trending
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 15mg
