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.
Toss the shredded cabbage and the julienned (or grated) carrot together in a large bowl and set aside.
In a medium bowl, mix together the mayo, apple cider vinegar, sugar, celery seeds (if using), salt and pepper to make the dressing.
Once the dressing is well blended, pour it on top of the cabbage mixture, then use a wooden spoon to mix it all together.
Cover and chill in the fridge until ready to serve.
This will keep for 3 or so days refrigerated, but it is best eaten on the day it is made.
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