This easy, homemade coleslaw is the perfect side dish for sandwiches and barbecues, offering a cool and creamy crunch.

Ingredients

• For the Coleslaw:
• 1 medium head of green cabbage (about 6 cups shredded)
• 2 medium carrots, shredded
• Alternatively, you can use one 14-oz bag of pre-shredded coleslaw mix from the grocery store.
• For the Dressing:
• 1 cup mayonnaise
• 1/4 cup sugar
• 1/2 tablespoons white vinegar
• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Shred the Vegetables: If not using a pre-shredded mix, thinly slice or shred the cabbage and carrots.

• Make the Dressing: In a small bowl, whisk together the mayonnaise, sugar, vinegar, lemon juice, salt, and pepper until the sugar has dissolved and the dressing is smooth.
• Combine and Chill: In a large bowl, add the shredded cabbage and carrots. Pour the dressing over the vegetables and toss to coat everything evenly.
• Serve: For the best flavor, cover the bowl and refrigerate the coleslaw for at least one hour before serving. This allows the flavors to meld and the cabbage to soften slightly.