Ingredients
Pickled Vegetables
- 200 g carrots, shredded
- 200 g white cabbage or green cabbage, shredded
- 70 g red onion (1 medium or 2 small), thinly sliced
- 150 ml white wine vinegar or apple cider vinegar
- 80 g granulated sugar
Dressing & Seasoning
- 150 g mayonnaise
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Pickling Liquid: In a medium bowl, combine the white wine vinegar (or apple cider vinegar) and granulated sugar. Stir well until the sugar is fully dissolved to create a quick pickling liquid.
- Pickle the Vegetables: Add the shredded carrots, shredded cabbage, and thinly sliced red onion to the pickling liquid. Stir to ensure all vegetables are evenly coated. Let them sit for at least 30 minutes at room temperature, allowing the vegetables to pickle quickly and develop a tangy flavor.
- Make the Dressing: In a separate large bowl, add the mayonnaise. Season it with salt and freshly ground black pepper to taste. Mix well to create a creamy dressing base.
- Combine Pickled Vegetables and Dressing: Drain the vegetables slightly if necessary but keep some pickling liquid for flavor. Add the pickled vegetables to the mayonnaise dressing bowl. Gently toss everything together until the vegetables are fully coated with the creamy dressing.
- Chill and Serve: Cover the coleslaw and refrigerate for at least 1 hour before serving to allow the flavors to meld perfectly and for the coleslaw to chill. Serve cold as a side dish.
Notes
- You can adjust the sugar and vinegar amount to make the coleslaw sweeter or more tangy according to your preference.
- For a healthier option, use low-fat mayonnaise or substitute with Greek yogurt.
- Make the coleslaw a few hours ahead or the previous day to enhance the pickling flavor.
- Use green cabbage if you prefer a slightly milder taste compared to white cabbage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
