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Crispy Cabbage and Carrot Slaw

This vibrant slaw features thinly shredded green cabbage and bright carrots tossed in a tangy mayo-vinegar dressing. The dish boasts a satisfying crunch with a fresh, peppery, and slightly sweet flavor profile, perfect for a light side or picnic staple.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 small head green cabbage core removed, shredded thinly
  • 2 large fresh carrots peeled and shredded
  • 1/4 cup mayonnaise can substitute Greek yogurt for a lighter version
  • 2 tablespoons vinegar apple cider or white wine vinegar
  • 1 teaspoon sugar to balance acidity
  • to taste salt and pepper season to preference

Equipment

  • Chef's knife
  • Large mixing bowl
  • Whisk

Method
 

  1. Use a sharp chef's knife to thinly shred the green cabbage and peeled carrots; aim for fine, even strands that will crackle with each bite.
  2. Place the shredded vegetables into a large mixing bowl, distributing them evenly.
  3. In a separate small bowl, whisk together the mayonnaise, vinegar, sugar, and a pinch of salt and pepper until the dressing is smooth and slightly tangy.
  4. Pour the dressing over the shredded cabbage and carrots, then gently toss everything together with a spatula or tongs, ensuring each strand is coated evenly.
  5. Taste the slaw and adjust seasoning with more salt, pepper, or vinegar if desired for a balanced flavor.
  6. Serve immediately for the crunchiest texture, or chill in the fridge for up to 2 hours to allow flavors to meld.