Creamy, tangy, perfectly crunchy. The secret is salting and draining the cabbage first. This coleslaw does not get watery and holds up beautifully on pulled pork sandwiches or fish tacos.

Classic Coleslaw

Stephanie Sharpe

@steph

25 days ago

Creamy, tangy, perfectly crunchy. The secret is salting and draining the cabbage first. This coleslaw does not get watery and holds up beautifully on pulled pork sandwiches or fish tacos.

Recipe

Ingredients

·1/2 head green cabbage shredded

·1/4 head red cabbage shredded

·3 carrots grated

·1/2 cup mayonnaise

·2 tbsp apple cider vinegar

·1 tbsp sugar

·1 tsp celery seed

·Salt and pepper

Instructions

1.Salt shredded cabbage and let sit 30 minutes. Squeeze out liquid.

2.Combine cabbage and carrots in a large bowl.

3.Whisk mayo, vinegar, sugar, and celery seed together.

4.Toss with vegetables until evenly coated.

5.Taste and adjust — more vinegar if you want it tangier.

6.Chill at least 30 minutes before serving.

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