Sort ingredients
dimistrubble
QR Code
Listen
Pdf
Shred the cabbage – Begin by slicing 1 pound of cabbage (or a quarter of a large head) into thin shreds. If the pieces feel too long, cut them down the middle so the slaw has smaller, bite-sized strands. Place the cabbage into a large mixing bowl as the base of your coleslaw.
Grate the carrots – Peel two small carrots and grate them using the large holes of a box grater. Grating directly into the cabbage bowl saves you time and reduces dishes. Be sure to scrape off any leftover bits from the grater so nothing goes to waste.
Prepare the cilantro – Take a small bunch of cilantro, remove the stems, wash it thoroughly, and chop it finely. Measure about ¼ cup and add it to the bowl. This step is optional if you don’t enjoy cilantro, but it adds a bright, herbal freshness.
Add seasoning – Sprinkle in 1 tablespoon of white sugar and 1 teaspoon of black pepper. Squeeze the juice of a small lime directly over the mixture. Toss everything well so the flavors begin to blend evenly.
Mix in the mayonnaise – Add ½ cup of mayonnaise and stir thoroughly until every shred of cabbage and carrot is coated in the creamy dressing. Adjust seasoning if needed.
Chill and serve – For best results, cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld together, giving you the perfect Applebees-style coleslaw.