Easy Homemade Coleslaw

Ingredients

• 1 head Cabbage (core removed, shredded very thin)
• 1 small Red Onion (peeled and finely chopped)
• 2 medium Carrots (peeled and shredded)
• 1 cup Mayonnaise (full‑fat, room temperature (Blue Plate brand preferred))
• 2 tablespoons Apple Cider Vinegar (unfiltered)
• 1 tablespoon Granulated Sugar (adjust to taste)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Shred the Cabbage

   Remove the core from the cabbage head and shred the leaves very thin using a box grater or food processor.

   Time: PT5M

2. Chop the Red Onion

   Peel the red onion and finely chop it.

   Time: PT2M

3. Shred the Carrots

   Peel the carrots and shred them using the same grater or a micro‑plane.

   Time: PT2M

4. Combine Vegetables

   Place the shredded cabbage, chopped onion, and shredded carrots together in the large mixing bowl.

   Time: PT1M

5. Make the Dressing

   In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

   Time: PT3M

6. Toss the Slaw with Dressing

   Pour the dressing over the vegetable mixture and toss with a spatula until every piece is evenly coated.

   Time: PT2M

7. Chill

   Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour (or up to several hours) to let the flavors meld.

   Time: PT0M

8. Final Toss and Serve

   Give the coleslaw a quick toss before serving, taste and add extra salt or sugar if needed.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

1g

Carbohydrates

12g

Fat

10g

Fiber

2g