Ingredients
Equipment
Method
Prepare the Cabbage (The Secret Step!)
- If using fresh cabbage and carrots, shred them uniformly, aiming for thin, even shreds. Bring a pot of water to a rolling boil. Carefully add your shredded cabbage (and carrots, if fresh) to the boiling water and blanch for just 30-60 seconds.
- Immediately drain the blanched cabbage and plunge it into a large bowl filled with ice water to create an ice bath. This process stops the cooking and locks in crispness. Once completely cooled, drain thoroughly and pat the cabbage very dry with paper towels to prevent a watery dressing.
Whisk the Dressing
- In a large bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, black pepper, and if using, the celery seed. Whisk everything thoroughly until you have a smooth, creamy, and fragrant homemade coleslaw dressing. Taste to check the sweet and tangy balance.
Combine & Toss
- Add the blanched and dried shredded cabbage and carrots to the large bowl with your creamy dressing. Toss gently but thoroughly, ensuring every single strand of cabbage is evenly coated in the dressing.
Chill to Perfection
- Cover the bowl tightly and transfer it to the refrigerator. Chill for at least 2 hours before serving. This chilling time allows the flavors to develop and meld, and the texture to improve.
Nutrition
Notes
This recipe requires at least 2 hours of chilling time for optimal flavor development and texture. For best results, avoid freezing this mayonnaise-based coleslaw as it can affect texture. Keep served coleslaw cold to maintain crispness and prevent spoilage. Nutrition information is estimated based on common ingredients and serving sizes and may vary.