Classic American coleslaw — a refreshing salad with cabbage, carrots and a creamy dressing

Coleslaw is the classic American salad that accompanies burgers, sandwiches and grilled dishes — simple, inexpensive and always fresh. Its secret lies in the cabbage shredded very finely and in the creamy dressing of mayonnaise, vinegar and a little sugar, which must rest in the refrigerator so the flavours come together.

Ingredients (for 4–6 people):

• 1 medium white cabbage (about 800 g), finely shredded
• 2 medium carrots, grated
• 1 small red onion, finely chopped (optional)
• 200 g mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons milk (optional, to thin the dressing)

Preparation steps:

1. Wash and dry the cabbage well. Cut it into four parts, remove the hard core and shred it as finely as possible with a sharp knife or a grater.
2. Peel the carrots and grate them on a large-hole grater. Finely chop the red onion too, if using it.
3. Put the cabbage, carrots and onion into a large bowl and mix.
4. In a separate bowl prepare the dressing: mix the mayonnaise, apple cider vinegar, sugar, mustard, salt and pepper until creamy. If you want a thinner dressing, add a little milk.
5. Pour the dressing over the vegetables and mix well, so that every strand of cabbage is coated.
6. Cover the bowl and leave it in the refrigerator for at least 30 minutes (ideally 1–2 hours), so the flavours come together.
7. Mix again before serving and adjust the salt and pepper to taste.

Preparation time: 15 minutes + 30 minutes resting in the refrigerator. Servings: 4–6.