Make classic creamy coleslaw any time of year! Simple yet delicious, it's a perfect side dish for burgers, grilled meats and sandwiches!
- 1 pound green cabbage approx. ½ a medium cabbage
- 1 medium carrot peeled, grated
- ¼ small yellow onion finely chopped
- ½ cup light mayonnaise or regular
- 2 Tablespoons rice vinegar or white vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon poppy seeds + more for garnish, if desired (optional)
- ¼ teaspoon table salt
- ¼ teaspoon black pepper
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Shred or grate cabbage and carrot using a box grater (or food processer with grating attachment).
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Place cabbage/carrots on paper towels (veggies will be slightly "wet"). Place another paper towel (or towels) on top. Cover with paper towels; lightly press down on cabbage and carrots, to absorb excess moisture. This helps coleslaw not become too watery once all ingredients are combined.
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Place the "dried" cabbage and carrots in a medium bowl. Add chopped onion, mayonnaise, rice vinegar, sugar, salt, pepper and poppy seeds to the bowl. Stir well, until all ingredients are combined and coated in the creamy sauce.
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Cover bowl tightly with plastic wrap; place coleslaw in refrigerator for an hour. This helps the flavors blend, and the coleslaw gets cold.
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Serve coleslaw once it is well-chilled, because that is when it's the very best! Before serving, sprinkle coleslaw with additional poppy seeds, if desired (optional). Serve and enjoy!