Sweet and Tangy Coleslaw Recipe
User Reviews
4.9
Sweet and Tangy Coleslaw Recipe
Description
The Sweet and Tangy Coleslaw Recipe combines thinly sliced green and red cabbage, shredded carrots, minced red onion, and chopped fresh parsley with a smooth dressing of full-fat mayonnaise, fresh lemon juice, apple cider vinegar, granulated sugar, kosher salt, black pepper, and ground celery seed. Mixing these components thoroughly coats all the vegetables, while chilling the coleslaw for at least two hours softens the cabbage slightly and allows the flavors to integrate fully. The resulting salad has crisp texture combined with a creamy and tangy dressing balanced by mild sweetness.
This coleslaw can serve as a side dish for barbecue, sandwiches, or picnics. It adds color and a refreshing contrast to richer foods. Stirring it again before serving redistributes any settled dressing and helps maintain an even coating on the vegetables. It accommodates customization of sugar levels or vinegar preferences if desired.
The recipe yields roughly twelve 1-cup servings, making it suitable for gatherings or leftovers. Substitutions such as white or red wine vinegar in place of apple cider vinegar can be made according to taste without compromising the overall flavor.
Ingredients
- 1 cup mayonnaise we prefer to use full fat for the best flavor and texture
- 2 Tbsp lemon juice fresh is best
- 2 Tbsp apple cider vinegar
- 1/2 cup granulated sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp celery seed ground
- 1/3 cup minced red onion
- 1/3 cup chopped parsley fresh
- 8 cups green cabbage thinly sliced
- 2 cups red cabbage thinly sliced
- 2 cups carrot thinly shredded
Instructions
Prepare
- Make sure onion, parsley, cabbages and carrots are chopped/sliced/shredded.
- Gather a large mixing bowl (one that has a lid is great, otherwise you'll need some foil or plastic wrap).
Make the dressing
- To the large mixing bowl, add mayo, lemon juice, vinegar, sugar, salt, pepper, and celery seed. Whisk until smooth and combined.
Toss and combine
- To the bowl, add onion, parsley, green cabbage, red cabbage and shredded carrots. Toss until well combined and coated.
Chill
- Cover and refrigerate at least 2 hours, or longer if you prefer a softer coleslaw.
Serve
- Before serving, toss/stir coleslaw once more to redistribute dressing that may have settled at the bottom of the bowl. Then serve chilled, with a sprinkle of extra pepper if desired.
Notes
- This recipe yields about 12 servings of roughly 1 cup each.
- Adjust the sugar amount to match your preferred sweetness level.
- White wine or red wine vinegar can replace apple cider vinegar if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 8mg | 3% |
| Sodium | 341mg | 14% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 3929IU | 79% |
| Vitamin C | 30mg | 33% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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