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Homemade Coleslaw Salad

A fresh, crunchy, and creamy coleslaw salad made with green and purple cabbage and sweet carrots, perfect for healthy meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cabbage and Carrots
  • 2 cups Shredded green cabbage Adds crunch and freshness.
  • 1 cup Shredded purple cabbage Enhances color and has a slightly sweet flavor.
  • 1 cup Grated carrots Provides natural sweetness and extra crunch.
Dressing
  • 1/2 cup Mayonnaise Creates a creamy texture.
  • 2 tablespoons Apple cider vinegar Offers tangy zing.
  • 1 tablespoon Sugar Enhances the natural sweetness.
  • 1/2 teaspoon Salt Essential seasoning.
  • 1/2 teaspoon Black pepper Essential seasoning.

Method
 

Preparation
  1. Gather your ingredients. Ensure you have a cutting board and sharp knife ready.
  2. Shred the green and purple cabbage using a knife or mandoline slicer until finely shredded.
  3. Grate the carrots, making sure they’re in uniform shreds for even texture.
  4. Place the shredded cabbage and carrots into a large mixing bowl.
Making the Dressing
  1. In a separate bowl, combine mayonnaise, apple cider vinegar, sugar, salt, and pepper.
  2. Mix until the dressing is smooth and creamy.
Assembly
  1. Pour the dressing over the shredded cabbage and carrots.
  2. Toss gently until all the veggies are coated evenly in the dressing.
Serving
  1. Let the coleslaw sit for about 10 minutes for the flavors to meld.
  2. Give it a final toss before serving.
  3. Serve chilled or at room temperature.

Notes

For added crunch, use a food processor to shred veggies. This salad is best served cold and can be made ahead of time.