Coleslaw Recipe
This simple coleslaw recipe combines freshly shredded cabbage and carrots with a creamy homemade dressing. It’s great for picnics, barbecues, or any time you need a quick side dish.
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Calories: 206kcal
Servings: 6
Equipment
- Sharp Knife
- Box grater or mandoline slicer
- Resealable bag or airtight container
Ingredients
- â…“ cup 80 g mayonnaise
- ¾ tbsp granulated sugar
- ¾ tbsp apple cider vinegar you can use distilled, white wine, or red wine vinegar instead
- â…› tsp table salt
- â…› tsp black pepper1
- ½ cups 120 g shredded green cabbage
- ½ cup 37.5 g shredded purple cabbage
- ½ cup 50 g peeled, shredded carrots
Instructions
- Make the Dressing: In a small bowl, whisk together mayonnaise, sugar, vinegar, salt, and black pepper.
- Mix the Vegetables: In a large bowl, combine the shredded green and purple cabbage with the shredded carrots.
- Combine and Toss: Pour the dressing over the cabbage and carrot mixture. Toss until everything is well coated. Taste and add more salt and pepper if needed.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving to let the flavors blend.
Notes
Storage: Store coleslaw in an airtight container in the refrigerator for 3-5 days.
Using Pre-Shredded Cabbage: You can use a 14-ounce bag of shredded coleslaw mix instead of shredding the cabbage and carrots yourself.
Using Pre-Shredded Cabbage: You can use a 14-ounce bag of shredded coleslaw mix instead of shredding the cabbage and carrots yourself.
Nutrition
Calories: 206kcal | Carbohydrates: 9g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 266mg | Potassium: 127mg | Fiber: 2g | Sugar: 7g