Quick And Simple Homemade Coleslaw Recipe
The perfect side dish for summer potlucks and backyard barbecues, this simple coleslaw recipe pairs the refreshing crunch of freshly shredded cabbage with a tangy, creamy dressing
Servings: 6
Equipment
- 1 Food Processor or box grater
Ingredients
- ¾ cup mayo
- 1 tablespoon apple cider vinegar
- ½ tablespoon Dijon mustard
- ⅛ teaspoon black pepper
- ¼ teaspoon salt
- 2 ½ teaspoons honey
- 6 cups finely shredded green cabbage
- 2 large carrots grated
Instructions
- In a large mixing bowl, whisk together the mayo, vinegar, mustard, black pepper, salt, and honey until combined.
- Prepare the shredded cabbage and shredded carrots, then add them to the bowl of dressing.
- Toss or stir until the cabbage and carrot are well incorporated into the mayonnaise mixture. Taste and adjust the salt if needed.
- Cover and refrigerate for at least 30 minutes before serving so the flavors can develop. Enjoy!
Notes
A food processor with a shredding attachment makes shredding cabbage a breeze, plus it gives a consistent result.
For best results, assemble within 30-60 minutes of serving. If it sits too long, it can become a little watery. If that happens, just drain off what you can.
For a lighter, tangier version, swap the mayo for plain yogurt.
Add celery seeds, green onions, onion powder, or other fresh herbs to make this your own.
Please double check amounts when using the multiplying feature in the recipe card.
Nutrition
Serving: 1serving | Calories: 226kcal | Carbohydrates: 9g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 364mg | Potassium: 195mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3485IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 0.5mg