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Classic Coleslaw
Created by: Howcan Team
Ingredients
- 1/2 head of green cabbage, shredded
- 2 carrots, grated
- 1/2 cup mayonnaise
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine 1/2 head of shredded green cabbage and 2 grated carrots.
- In a separate small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons white vinegar, 2 tablespoons sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the dressing over the cabbage and carrots, and toss until well coated.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve chilled and enjoy!
Coleslaw, a classic side dish, has a rich history dating back to ancient Rome, where cabbage was mixed with vinegar. The modern version, with shredded cabbage and carrots in a creamy dressing, gained popularity in the 18th century. Chefs like Richard Hellmann and Colonel Harland Sanders helped popularize coleslaw in their restaurants, making it a staple in American cuisine. Today, the best coleslaw can be found in the southern United States, where it's served alongside barbecue. The key to a great coleslaw lies in the balance of creamy dressing and crunchy vegetables. Some chefs also add a hint of sweetness with sugar or apple cider vinegar.
15 min
6
150 calories
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