Cole Slaw, Carrot - Master Cookbook Recipe # 556
This Carrot Cole Slaw is a Southern classic that brings a beautiful pop of color and a touch of sweetness to your plate. By combining freshly grated cabbage and carrots with a simple, tangy dressing of mayonnaise and apple cider vinegar, you get a crisp side dish that’s perfect for summer cookouts or a simple weeknight dinner.
This is recipe #556 in Tammy’s Master Cookbook.
Ingredients
- 1 small head green cabbage
- 1 large or 2 medium carrots
- 1/2 cup mayonnaise (Blue Plate or Duke's preferred)
- 1 1/2 tsp apple cider vinegar (do not use organic raw vinegar)
- 1 Tbsp granulated sugar
- 1/2 tsp black pepper
Instructions
- Grate the Vegetables: Using a hand grater or a mandolin, grate the small head of green cabbage into a large bowl.
- Prep the Carrots: Peel the outer layer of the carrots with a vegetable peeler or scrape it off with a knife. Grate the carrots using the same hand grater or mandolin and add them to the bowl with the cabbage.
- Dress the Slaw: Add the mayonnaise, apple cider vinegar, sugar, and black pepper to the vegetables.
- Combine: Mix everything thoroughly until the cabbage and carrots are evenly coated.
- Adjust: If you find you have a bit more cabbage than expected, feel free to add an extra 1/4 cup of mayonnaise to keep it creamy!
Notes
Tammy's Tips
For the best flavor and texture, I always recommend using a high-quality mayonnaise like Blue Plate or Duke's. It makes a real difference in that classic Southern taste! Also, be sure to avoid organic raw vinegar for this specific recipe to keep the flavor profile just right. If you have time, let it chill in the fridge for about 30 minutes before serving to let those flavors really come together.