Coleslaw
This easy-to-make coleslaw is the perfect addition to any meal—whether it's a summer barbecue, a weeknight dinner, or a picnic in the park.
Equipment
- 1 Mixing Bowl
- 1 Sharp Knife
Ingredients
- 1 Head of Cabbage Finely Shredded (about 5 cups)
- 1½ cups Shredded Carrots
- ¾ Cup Mayonaise
- ¼ Cup Apple Cider Vinegar
- 1 Tsp Dried Dill or 2 teaspoon fresh
- ½ teaspoon Celery Salt
- 1 Tbsp Sugar
- ¾ teaspoon Sea Salt
- ¾ teaspoon Black Pepper
Instructions
- Prep the Veggies: Finely slice the cabbage and shred the carrots, then add them to a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, dill, celery salt, sugar, salt, and pepper.
- Combine: Pour the dressing over the cabbage and carrots, then toss until well coated.
- Chill: Refrigerate for at least 30 minutes before serving to allow flavors to come together and the texture to soften slightly.
- Serve and Enjoy: Give the coleslaw a quick toss before serving.
Notes
- Let it chill! - Even 30 minutes makes a big difference. This gives the cabbage and carrots time to soak up all those delicious flavors from the dressing and seasonings. It will also soften the texture slightly, giving the perfect. bite.
- Use a sharp knife or mandoline to slice the cabbage thin - This will give you that classic coleslaw texture and help the dressing coat every bite evenly.
- Fresh Cabbage and Carrots - Using fresh produce will give you the best texture and flavor. Pre-shredded mixes tend to be less crisp.
- Store in an airtight container in the refrigerator for up to 3 days.
- Make sure to stir before serving, because the dressing may settle.
- Freezing is not recommended; the dressing will separate when thawed, leaving you with a watery texture.
Nutrition
Calories: 189kcalCarbohydrates: 11gProtein: 2gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 9mgSodium: 534mgPotassium: 282mgFiber: 4gSugar: 6gVitamin A: 4136IUVitamin C: 43mgCalcium: 57mgIron: 1mg
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