Description
A fresh, crunchy, and creamy classic coleslaw made with crisp cabbage, carrots, and a tangy-sweet lemon dressing that pairs perfectly with rich or grilled dishes.
Ingredients
12 ounces shredded cabbage
4 ounces shredded carrots
4 cups cold water
2 tablespoons salt
1/2 cup mayonnaise
1 tablespoon mustard
1/4 cup sugar
3 tablespoons lemon juice
Lemon zest, to taste
Instructions
- Place the shredded cabbage and carrots into a large bowl.
- Add the cold water and salt, stirring to dissolve the salt.
- Let the vegetables soak for about 1 hour to draw out excess moisture.
- Drain the vegetables thoroughly and gently pat dry with paper towels.
- In a separate bowl, whisk together the mayonnaise, mustard, sugar, lemon juice, and lemon zest until smooth.
- Add the drained cabbage and carrots to the dressing.
- Toss until the vegetables are evenly coated.
- Refrigerate for at least 15–30 minutes before serving to allow the flavors to meld.
Notes
Soaking the cabbage helps keep the slaw crisp and prevents excess liquid.
Adjust the sugar to control sweetness.
Red cabbage can be added for extra color.
Celery seed or black pepper adds extra flavor.
Stir before serving to redistribute the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 14 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 10 mg
