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


  1. Add Photo

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

  2. Add Photo

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

  3. Add Photo

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

  4. Add Photo

    Cover and chill in the fridge until ready to serve.

  5. Add Photo

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

Add Step



Be inspired by people who have cooked this recipe

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords