Crunchy Coleslaw

Crunchy Coleslaw

This recipe is just for a small batch of coleslaw, but it can easily be doubled for serving a larger crowd. Instead of mayo, you could also use sour cream or plain yogurt, or do a mixture.



  1. 1/2 the head of a green cabbage, thinly shredded
  2. 1/4 the head of a red cabbage, thinly shredded
  3. 1 medium carrot, peeled and julienned or grated
  4. 3/4 cup mayo
  5. 1 1/2 tbsp. apple cider vinegar
  6. 2 tsp. granulated sugar
  7. 1/2 tsp. celery seeds (optional)
  8. to taste salt and pepper


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    Toss the shredded cabbage and the julienned (or grated) carrot together in a large bowl and set aside.

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    In a medium bowl, mix together the mayo, apple cider vinegar, sugar, celery seeds (if using), salt and pepper to make the dressing.

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    Once the dressing is well blended, pour it on top of the cabbage mixture, then use a wooden spoon to mix it all together.

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    Cover and chill in the fridge until ready to serve.

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    This will keep for 3 or so days refrigerated, but it is best eaten on the day it is made.

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