Classic Creamy Coleslaw Recipe

Remove the outer leaves from the cabbage and wash and dry it.

Cut the bottom off the cabbage and cut the head in half.

Cut the core out of the cabbage in a V shape.

Slice the cabbage as thinly as possible, aiming for about 4 cups of shredded cabbage.

Chop the last piece of cabbage that can't be sliced thin.

Put the shredded cabbage into a big bowl.

Trim the skinny end off the two medium carrots and grate them using a box grater until you have about 1 cup of grated carrots.

Add the grated carrots to the bowl with the cabbage.

Grate half of a yellow onion using the box grater until you have about 1/4 cup of grated onion.

Add the grated onion to the bowl.

In a separate bowl, combine regular mayonnaise, plain unsweetened whole milk yogurt, a little salt, ground black pepper, sugar, apple cider vinegar, and optional celery seed to make the dressing.

Pour the dressing over the cabbage mixture and mix well, ensuring to get every last bit of the dressing.

Give the coleslaw a taste and adjust sweetness with more sugar if desired.

Equipment Needed

Spice Level: