Cabbage Coleslaw | Cabbage Salad
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
2
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Calories
64 kcal
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Course
Side Dish
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Cuisine
International
Cabbage Coleslaw | Cabbage Salad
Description
The Cabbage Coleslaw recipe starts with rinsed and thinly shredded cabbage, measured to 2 cups, combined with chopped spring onions and optionally grated carrot for added color and sweetness. The dressing is made by mixing mayonnaise with lemon juice, sugar, salt, and black pepper until smooth and evenly blended.
After preparing the dressing, it is mixed thoroughly with the cabbage and other vegetables to ensure even coating. The salad delivers crisp texture from the cabbage and spring onions balanced by the creamy, slightly tangy, and mildly sweet dressing. It can be served fresh as a side or as a topping for sandwiches, wraps, and burgers.
The coleslaw can be refrigerated for a day or two, allowing flavors to meld but retaining a pleasant crunch. Variations include adding bell peppers for more vegetable variety or substituting the lemon juice with different types of vinegar for acidity. For a softer texture, the cabbage may also be blanched briefly in hot salted water before shredding.
Ingredients
- 2 cups cabbage - shredded
- ¼ cup spring onions - chopped, (scallions) or use onions instead
- ⅓ to ½ cup carrot - grated, optional
- ¼ cup mayonnaise - eggless or vegan, add as needed
- ½ teaspoon lemon juice or add as required
- 1 teaspoon sugar or add as required
- salt as required
- black pepper as required
Instructions
- First rinse half of a small to medium-sized cabbage. Remove the outer layer if it has bruises or spots or if it looks dry.
- Shred the cabbage thinly. Measure and you will need 2 cups of the shredded cabbage.
- You can also shred the cabbage in a food processor.
- Next in a mixing bowl, take the mayonnaise first.
- Then add the lemon juice, sugar, salt and pepper.
- Stir and mix well to a smooth and even dressing.
- Then add the cabbage and spring onions. Mix again very well.
- Serve as a side with your meals or top your sandwiches, wraps or burgers with the Cabbage Coleslaw.
- You can also refrigerate the coleslaw for 1 to 2 days.
Notes
- The quantity of mayonnaise can be adjusted to taste for more or less creaminess.
- Adding vegetables like bell peppers can enhance flavor and texture variety.
- Lemon juice may be substituted with white wine vinegar, red wine vinegar, or apple cider vinegar according to preference.
- Blanching the cabbage in hot salted water before shredding softens texture if desired; blanch for 5 to 10 minutes and then drain.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 838mg | 35% |
| Potassium | 245mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 3760IU | 75% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 0.4mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 30mg | 33% |
| Vitamin E | 0.3mg | |
| Vitamin K | 90µg | |
| Calcium | 49mg | 5% |
| Vitamin B9 (Folate) | 43µg | |
| Iron | 1mg | 6% |
| Magnesium | 15mg | 4% |
| Phosphorus | 33mg | |
| Zinc | 0.2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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