Classic Coleslaw
6 servings15 min prep0 min cookEasy
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The Tale of Classic Coleslaw
Story updated
Coleslaw descends from the Dutch dish koolsla, meaning 'cabbage salad,' brought to America by Dutch settlers in New Amsterdam (later New York) in the 17th and 18th centuries. Over time it evolved into the creamy, mayonnaise-based version now standard at American barbecues.
Ingredients
Scale:· 6 servings
- 1/2 head green cabbage, shredded
- 1/4 head red cabbage, shredded
- 2 carrots, shredded
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seed (optional)
- Salt and black pepper to taste
Instructions
- 1Combine the green cabbage, red cabbage, and carrots in a large bowl.
- 2In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and celery seed.
- 3Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
- 4Season with salt and pepper to taste.
- 5Cover and refrigerate for at least 30 minutes before serving so the cabbage softens slightly and the flavors combine.
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