Coleslaw Recipe
from kristineskitchenblog.comMy easy homemade coleslaw recipe has crunchy cabbage and carrots in a creamy coleslaw dressing. Pile it onto a pulled pork or BBQ chicken sandwich, tuck it into fish tacos, or serve it as a side dish at your next BBQ.
Servings: 8 servings
Calories: 225kcal
Ingredients
- 6 cups finely shredded green cabbage 1 medium cabbage
- 1 large or 2 small carrots grated
- 1 cup mayonnaise or plain Greek yogurt
- 2 tablespoons honey can sub granulated sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon celery seed optional
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Combine cabbage and carrot in a large bowl.6 cups finely shredded green cabbage, 1 large or 2 small carrots
- In a medium bowl, whisk together the mayonnaise (or Greek yogurt), honey, apple cider vinegar, Dijon mustard, celery seed (if using), salt and pepper until well combined. Taste and adjust the flavors if needed. If you want it sweeter, add a little more honey. For a tangier dressing, add a little more vinegar. Add salt and pepper to taste.1 cup mayonnaise , 2 tablespoons honey, 2 tablespoons apple cider vinegar, 2 teaspoons Dijon mustard, 1 teaspoon celery seed, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Pour about ¾ of the dressing over the cabbage and carrots and mix until the vegetables are evenly coated. Add more dressing as needed until the coleslaw is as creamy as you like it.
- Taste the salad and add more salt and pepper as needed.
- Serve immediately or refrigerate. Coleslaw is best the first and second day.
Video
Notes
- You can use one 14 ounce bag of store bought coleslaw mix in place of the cabbage and carrot. If you add all of the dressing to 14 ounces of coleslaw mix, the coleslaw will be very generously dressed, so I recommend adding only part of the dressing to start. You can always add more, to taste.
- Grated Carrot: I use a box grater to shred the carrot. You can also use the shredding or julienne disk attachment on a food processor. I prefer to use fresh shredded carrot rather than pre-shredded bagged carrots because they are fresher and more flavorful.
- Celery seed adds a slight earthy flavor to the dressing. You can omit the celery seed if you don't have it on hand in your kitchen. The dressing will still be delicious without it.
- Make Ahead: Prep the shredded vegetables and dressing and store in separate containers in the refrigerator. Mix the dressing with the cabbage and carrot no more than 1-2 hours before serving. The dressing can be made ahead and stored in an airtight container in the refrigerator for up to one week.
- Storage: Coleslaw is best the day it is made, but can be stored in the refrigerator for up to 2 days. It may become a bit watery and less crunchy over time, but if you drain off some of the excess liquid and give it a stir it will be tasty.
Nutrition
Serving: 3/4 cup | Calories: 225kcal | Carbohydrates: 8g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 280mg | Potassium: 130mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1345IU | Vitamin C: 20mg | Calcium: 32mg | Iron: 1mg
