Coleslaw is a side salad staple in our house because unlike other mayonnaise based summer salads, it has fewer carbs. We are always looking to cut carbs where we can. This recipe has just one tablespoon of added sugar which is a little less than other coleslaws out there. However, the real secret in this coleslaw is the apple cider vinegar which gives it just a little different tang!
Coleslaw is so easy. Just a few ingredients that you likely have on hand to make the dressing, some shredded cabbage and some shredded carrots. I usually use my Ninja with the food processor bowl to shred the cabbage and carrots, but this time I decided to try my mandolin. In the end, I feel like the pieces were too big, but that is entirely a personal preference thing, so do what makes you happy.
Oh, and a word on carrots: I buy organic. While I like the idea of organic produce, I tend to also consider cost and TASTE. When it comes to carrots, hands down, organic tastes better. My kids don’t like cooked carrots, but they love raw ones and so we often buy the rainbow carrots just because they are fun. And, the red ones sure do look pretty in that coleslaw too.
Making the Dressing
I like to measure a cup of mayonnaise directly into a two cup glass measuring cup first and then I add the other dressing ingredient right on top. Next in, the vinegar, sugar, salt, and celery seed. Then I mix it with this flat whisk which does a super job of mixing up dressings. I also use the whisk and measuring cup method to make my Chive Buttermilk Dressing.
Making the Salad
Once you have the dressing made, pour it over the shredded cabbage and shredded carrots, cover and refrigerate until you are ready to eat. This dressing is super with Michigan Hotdogs or Pulled Venison. So I really hope you enjoy this summer Coleslaw.
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- 5 (about) cups shredded cabbage about half a head or one bag of coleslaw mix
- 2 medium carrots, shredded
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seeds
- 1/2 teaspoon salt
Ingredients
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- Mix the dressing ingredients in a glass measuring cup then pour over the shredded cabbage and shredded carrots. Stir to mix. Cover and refrigerate until ready to serve.
