Homemade Coleslaw Recipe
Homemade Coleslaw is the perfect creamy and crunchy side dish that is the perfect match for a barbecue! There is never a cookout without this simple-but-delicious salad!
Servings 10 servings as a side dish, 1 cup per serving
- 4 cups green cabbage finely shredded
- 3 cups purple cabbage finely shredded
- 2 cups carrots finely shredded
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons white sugar
- 1/2 teaspoon celery seeds
- Salt and pepper to taste
Prepare the green and purple cabbage by cutting them through the core into quarters. Then cut out the core and discard.
Finely shred the cabbage bu using a mandoline or a grater. Place the shredded cabbage in a very large bowl.
Add the shredded carrot to the same bowl and toss to mix.
Combine all the dressing ingredients in a medium bowl and stir well. Taste and adjust for salt, pepper, sweetness, and acidity.
Pour a bit more than half of the dressing over the cabbage and carrot and mix well. If you want the coleslaw creamier, add the remaining dressing and mix well.
Serve immediately or refrigerate for about an hour to let the flavors settle and the cabbage to soften.
Calories: 184kcal | Carbohydrates: 7g | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 207mg | Potassium: 203mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4617IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 1mg