Creamy Coleslaw

Prep Time:
15 mins
Total Time:
30 mins

This is always a welcome addition at any barbecue.


  • ½ cup light mayonnaise

  • 2 tablespoons cider vinegar

  • 2 teaspoons sugar

  • Coarse salt and ground pepper

  • ½ head green cabbage (1 ½ pounds), cut lengthwise into thirds and thinly sliced crosswise

  • 2 medium carrots, sliced with a julienne peeler or a vegetable peeler

  • 2 medium scallions, minced


  1. In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage, carrots, and scallions; mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to 1 day.

Cook's Notes

If you don't have a julienne peeler, simply slice the carrots into ribbons with a vegetable peeler, then cut the ribbons into long, thin strips.

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