Summer Coleslaw
A vibrant blend of crunchy cabbage, sweet carrots, and plump raisins, all tossed in a creamy yet tangy dressing.
Servings: 6 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Food Processor
Ingredients
Dressing
- 2 tablespoons white vinegar
- 2 tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon celery seed
- ½ cup mayonnaise
Vegetables
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- ½ cup raisins
Instructions
- Step 1: Prepare the Vegetables. Start by shredding the green cabbage and carrots. If you have a food processor, this is a quick way to get uniform shreds. Otherwise, a sharp knife or box grater works just as well. Aim for thin shreds to ensure each bite is crunchy and enjoyable.
- Step 2: Make the Dressing. In a medium bowl, whisk together the white vinegar, honey, salt, pepper, and celery seed until well combined. Next, add in the mayonnaise and whisk until smooth and creamy. Taste the dressing and adjust the seasoning if necessary.
- Step 3: Combine the Ingredients. In a large mixing bowl, combine the shredded cabbage, shredded carrots, and raisins. Pour the dressing over the cabbage mixture and toss everything together until the vegetables are thoroughly coated.
- Step 4: Chill and Serve. Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes before serving. When ready to serve, give the coleslaw a quick toss again and enjoy!
Notes
For the freshest taste, make your coleslaw a few hours in advance. If you prefer a crunchier coleslaw, add the dressing just before serving.