Coleslaw Recipe
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Coleslaw Recipe
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Elevate your summertime spreads with this easy Coleslaw recipe, made with freshly shredded cabbage, carrots, and a creamy tangy dressing. Great for barbeques, casual family dinners, or festive gatherings!
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Ingredients
- ⅔ cup mayonnaise (150g)
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 cups shredded green cabbage (424g)
- 1 cup shredded carrots (100g)
Instructions
- In a medium bowl, whisk together the mayonnaise, vinegar, lemon juice, sugar, salt and pepper until smooth.
- In a large bowl combine the cabbage and carrots.
- Pour the dressing over the cabbage mixture and stir well to combine. Let the coleslaw sit for 30 minutes before serving, for the cabbage to soften slightly and flavors to combine. Season with more salt and pepper to taste.
Notes
- Use fresh ingredients. Choose fresh cabbage and carrots and shred them yourself for the best coleslaw recipe. This will provide the crispest texture and freshest flavor. It is also more budget-friendly!
- Shred veggies uniformly. If you aren’t feelings confident with slicing the vegetables by hand with a knife, use a food processor or mandoline slicer to achieve consistently-sized shreds. Uniform cabbage and carrots are best for an overall even texture and the most aesthetically pleasing presentation.
- Let the coleslaw rest. After combining all ingredients, allow the mixture to sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly for the best texture.
- Adjust seasonings to taste. Taste the coleslaw before serving, and add more salt, pepper, sugar, or vinegar to balance the flavors to your liking.
- Avoid overdressing. Add a little dressing at a time to the cabbage-carrot mixture to prevent oversaturating. You can always add more as needed. Coleslaw will also get a bit liquidy and soft as it sits because the vegetables will begin to release their natural liquid. If you plan to make the slaw a day in advance, reserve a quarter of the dressing and add more later if needed.
- Add crunch. For extra texture and flavor, stir in thinly sliced bell peppers, red onion, or nuts and seeds like almonds or sunflower seeds if desired.
- Keep it chilled. Coleslaw is best served cold, so refrigerate it until just before serving to maintain a crisp texture and fresh flavor. Furthermore, to keep it safe for consumption, don’t keep it at room temperature for longer than 1 hour when serving.
Nutrition Information
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Calories
200kcal
(10%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
11g
Monounsaturated Fat
4g
Trans Fat
0.05g
Cholesterol
10mg
(3%)
Sodium
379mg
(16%)
Potassium
200mg
(6%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
3649IU
(73%)
Vitamin C
28mg
(31%)
Calcium
38mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 10mg | 3% |
| Sodium | 379mg | 16% |
| Potassium | 200mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3649IU | 73% |
| Vitamin C | 28mg | 31% |
| Calcium | 38mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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