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Coleslaw Recipe
This creamy coleslaw is one of my favorite side dishes! It comes together in a matter of minutes and it's always a crowd pleaser. It's full of texture and flavor!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
servings
Calories:
235
kcal
Author:
Neli Howard
Ingredients
For the slaw
6
cups
shredded green cabbage
2
cups
shredded red cabbage
1
cup
shredded carrots
(about 3 carrots)
Coleslaw Dressing
1
cup
mayonnaise
2
Tablespoon
apple cider vinegar
2
Tablespoon
honey
(omit for Whole30 and Keto)
1
Tablespoon
whole grain mustard
optional
½
teaspoon
salt
¼
teaspoon
freshly ground black pepper
Instructions
Place the shredded cabbage and carrots in a very large mixing bowl.
Place all the dressing ingredients in a small mixing bowl and whisk to combine.
Pour the coleslaw dressing all over the shredded cabbage and carrots, and toss well to evenly coat.
Let the cole slaw rest in the fridge for at least 30 minutes before serving.
Notes
Top tips for the best coleslaw recipe
Use a mandoline
to cut the vegetables. The slices are even and crunchy.
If you are cutting the veggies by hand, try your best to
cut them as evenly as you can.
Let the coleslaw sit in the fridge for 30 minutes before serving.
This will allow the flavors to really develop.
I use homemade mayonnaise
in this recipe, but you can substitute it for a store-bought mayo, or sour cream if you want to cut down on calories.
Don't be tempted to add more mayo.
As it sits, the cabbage will release some of its moisture, if you add more mayo the slaw can become too wet.
Nutrition
Calories:
235
kcal
|
Carbohydrates:
11
g
|
Protein:
2
g
|
Fat:
21
g
|
Saturated Fat:
3
g
|
Cholesterol:
12
mg
|
Sodium:
371
mg
|
Potassium:
200
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
2991
IU
|
Vitamin C:
33
mg
|
Calcium:
39
mg
|
Iron:
1
mg
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