Coleslaw
This easy, tangy Coleslaw is crisp, refreshing, and tossed in the best homemade creamy dressing! Perfect for BBQs, sandwiches, or a quick side dish everyone will love.
Servings: 8 as a side dish
Cost: $5.12
Equipment
Ingredients
- 6 cups shredded green cabbage half of 1 green cabbage
- 2 cups shredded red cabbage 1/4 of 1 red cabbage
- 1-1/2 cups shredded carrots 2 large carrots
- 1 Granny Smith apple cut into matchsticks, optional
Dressing
- 1/2 cup mayo Hellman’s/Best Foods
- 1/2 cup sour cream full-fat
- 1-1/2 tablespoons apple cider vinegar
- 1/2 tablespoon Dijon-style mustard
- 2 tablespoons honey or 2 tablespoons granulated sugar
- 3/4 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 lemon optional
Instructions
- In a medium bowl, mix together all the dressing ingredients. Taste and adjust to personal preference. If desired, add in 1-1/2 tablespoons lemon juice (add slowly, to personal preference). Refrigerate while preparing the cabbage.
- Remove any outer leaves that are browned or crumpled. Cut the green cabbage exactly in half and in half again (to get 4 quarters). Cut out the core of each quarter. Slice each cabbage quarter into very thin shreds. To make things faster, use a mandoline slicer. If the shreds are long, cut in half. Transfer the sliced cabbage to a salad spinner. Wash thoroughly and spin to dry completely. Repeat with red cabbage. Grate carrots on the small side of a cheese grater. Cut apple into thin slices. Cut the slices into matchsticks. Add the green cabbage, red cabbage, carrots, and apple to a very large bowl.
- Pour the dressing over everything and toss well to combine. It will seem dry at first, but keep mixing. Cover and refrigerate for at least 20–30 minutes and preferably 2 hours or up to overnight.
Video
Notes
Note 1: This recipe benefits from spending some time in the fridge. I recommend 2 hours at a minimum and up to a day in advance. It becomes more flavorful and softens the cabbage. Toss well again before serving.
Storage: Store the coleslaw in an airtight container in the fridge for 3–5 days. I don’t recommend freezing, as it can affect the texture and flavor of the coleslaw.
Nutrition
Serving: 1side dish | Calories: 183kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 137mg | Potassium: 274mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4421IU | Vitamin C: 35mg | Calcium: 60mg | Iron: 1mg