Classic Coleslaw
Crunchy shredded cabbage and carrot salted and drained first to pull out excess water, then tossed in a creamy, tangy dressing - salting is the step most quick versions skip, and it's what keeps coleslaw crisp instead of watery.
⏱ 15 min🍽 6 servings
lunchvegetarianquicksalad
Ingredients
- •1 head cabbage, shredded
- •2 carrots, shredded
- •1 tsp salt, for drawing out water
- •3/4 cup mayonnaise
- •2 tbsp apple cider vinegar
- •1 tbsp sugar
- •Salt to taste
Steps
- 1.Toss the shredded cabbage and carrots with the 1 tsp salt in a colander and let drain for 15 minutes, then rinse briefly and pat dry - salting draws out excess water so the coleslaw stays crisp instead of watery.
- 2.Whisk together the mayonnaise, vinegar, and sugar.
- 3.Toss the dressing with the drained cabbage and carrots until evenly coated.
- 4.Season with additional salt to taste and chill for at least 30 minutes before serving.