Simple Cabbage Slaw
Shredded cabbage with a tangy dressing. Crunchy, fresh, and goes with anything. Cabbage is cheap, lasts weeks, and makes a huge amount of slaw.
Time
10 min
Difficulty
Easy
Serves
4–6
Ingredients 4 items
- ½ head cabbage, shredded or sliced very thin
- 1 large carrot, grated or cut into thin matchsticks
- 2 tablespoons vegetable oil
- 1 tablespoon vinegar or lemon juice
- Optional: Salt and pepper, A pinch of sugar, Mayonnaise for a creamy slaw, Apple, diced, mixed in, Celery, diced
Equipment
- Large bowl
- Knife and cutting board (or grater)
Allergens: None of the major allergens as written.
Instructions
- Slice the cabbage as thin as you can. Grate the carrot or cut into thin matchsticks.
- Combine in a large bowl.
- Drizzle with oil and vinegar. Add a pinch of salt, pepper, and sugar if you have them.
- Toss well. Let it sit for 10 minutes before serving — the cabbage softens slightly and absorbs the dressing.
notes & tips
- Creamy version: Add 2 tablespoons of mayonnaise and skip the oil for a classic creamy coleslaw.
- Gets better over time. Make it a few hours ahead or even the night before. It keeps for 3–4 days in the fridge.
- Serve with: Fish, sandwiches, hot dogs, pulled chicken — anything that needs a crunchy side.
- Add apple for sweetness and crunch.
- A whole head of cabbage makes an enormous amount of slaw for very little money.