Are you tired of boring, bland side dishes that put your taste buds to sleep? Get ready to wake up your palate with this vibrant Carrot and Red Cabbage Coleslaw that's not just a salad—it's a flavor explosion! Packed with crisp textures, tangy notes, and a perfect balance of sweetness, this coleslaw will transform your ordinary meals into extraordinary culinary experiences. Whether you're hosting a summer barbecue or looking for a quick, nutritious side dish, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups red cabbage, shredded
- 2 cups carrots, grated
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the red cabbage under cold water to remove any dirt or impurities. Pat it dry with a clean kitchen towel.
- Using a sharp knife or a mandoline slicer, shred the red cabbage into thin strips. Aim for uniform thickness to ensure even mixing and presentation.
- Next, peel the carrots using a vegetable peeler. After peeling, grate the carrots using a box grater or a food processor fitted with a grating attachment. You should have approximately 2 cups of grated carrots.
- In a large mixing bowl, combine the shredded red cabbage and grated carrots. Toss them together gently to mix the vegetables evenly.
- In a separate small bowl, prepare the dressing. Add 1/2 cup of mayonnaise, 1 tablespoon of apple cider vinegar, and 1 tablespoon of sugar. Whisk together until the mixture is smooth and well combined.
- Pour the dressing over the cabbage and carrot mixture. Use a spatula or large spoon to fold the dressing into the vegetables, ensuring that all the cabbage and carrots are coated evenly.
- Season the coleslaw with salt and pepper to taste. Start with a small amount, mix well, and adjust according to your preference.
- Once everything is well combined, cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 10 minutes to allow the flavors to meld together.
- After chilling, give the coleslaw a final stir. Taste and adjust seasoning if necessary before serving.
- Serve the carrot and red cabbage coleslaw in a large bowl or individual servings. Enjoy this refreshing side dish as part of your meal!
Tips
- Cutting Technique Matters: Use a sharp knife or mandoline for uniform, thin cabbage strips to ensure even flavor distribution and an appealing presentation.
- Fresh is Best: Always use fresh, crisp vegetables for the most vibrant texture and flavor. Look for cabbage and carrots that are firm and brightly colored.
- Chill for Maximum Flavor: Letting the coleslaw rest in the refrigerator for at least 10-15 minutes allows the flavors to meld and intensify.
- Customize Your Dressing: Feel free to experiment with the dressing by adding a touch of Dijon mustard or replacing some mayonnaise with Greek yogurt for a lighter version.
- Make Ahead Friendly: This coleslaw can be prepared up to a day in advance, making it perfect for meal prep or entertaining.
- Seasoning Tip: Add salt and pepper gradually, tasting as you go to achieve the perfect flavor balance.
- Serving Suggestions: This coleslaw pairs wonderfully with grilled meats, sandwiches, or as a refreshing side to rich, hearty dishes.
Nutrition Facts
Calories: 154kcal
Carbohydrates: 9g
Protein: 1g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 5mg
