Tangy Coleslaw

Cole Slaw With Creamy Tangy Dressing


1 medium head green cabbage, about 2 pounds
1 carrot, shredded
1 tablespoon minced onion
1 to 1 1/4 cups mayonnaise, or to taste
1/3 cup sugar
1/4 cup vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground black pepper, or to taste
salt, to taste


Shred cabbage into a large bowl; add shredded carrot and onion.

Combine mayonnaise, sugar, vinegar, celery seed. Whisk or shake in a jar. Taste and adjust seasonings, adding salt and pepper to taste, or more mayonnaise and a bit more vinegar if too sweet for your taste.

Add dressing to the shredded cabbage mixture, tossing as you add, until the cabbage is well moistened.

Refrigerate to chill thoroughly.

Serves 6 to 8.

Tips and Variations

Replace the cabbage with about 1 1/2 to 2 pounds of purchased shredded coleslaw mix.

Replace all or part of the sugar with the equivalent sugar replacement. 

Add about 1 cup of shredded purple cabbage for extra color.