Easy Coleslaw Recipe
This quick and simple coleslaw is made with freshly shredded cabbage and carrots and is tossed in a creamy homemade dressing. It's perfect for picnics and barbecues! Recipe includes a how-to video!
Servings 6 servings (about 1/2 cup per serving)
Calories 206kcal
Equipment
- Sharp knife
Ingredients
- ⅔ cup (160 g) mayonnaise
- 1 ½ Tablespoons granulated sugar
- 1 ½ Tablespoons apple cider vinegar may substitute distilled, white wine, or red wine vinegar
- ¼ teaspoon table salt
- ¼ teaspoon black pepper
- 3 cups (240 g) shredded green cabbage (see note to use pre-shredded cabbage)
- 1 cup (75 g) shredded purple cabbage
- 1 cup (100 g) peeled, shredded carrots
Instructions
- In a small dish, prepare the dressing by whisking together mayonnaise, sugar, vinegar, salt, and black pepper.⅔ cup (160 g) mayonnaise, 1 ½ Tablespoons granulated sugar, 1 ½ Tablespoons apple cider vinegar, ¼ teaspoon table salt, ¼ teaspoon black pepper
- In a large bowl, toss together green and purple cabbage and shredded carrots.3 cups (240 g) shredded green cabbage, 1 cup (75 g) shredded purple cabbage, 1 cup (100 g) peeled, shredded carrots
- Drizzle dressing over cabbage/carrot mixture and toss/stir until ingredient are thoroughly combined and all cabbage/carrots are coated with dressing. Taste-test and add more salt and pepper as needed.
- Cover and refrigerate for at least 1 hour before serving (for best flavor).
Video
Notes
Storing
Store in an airtight container in the refrigerator for 3-5 days.Using pre-shredded cabbage mix
You may substitute a 14oz bag of shredded coleslaw mix for the cabbage and carrots listed in the recipe.Nutrition
Serving: 1serving | Calories: 206kcal | Carbohydrates: 9g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 266mg | Potassium: 127mg | Fiber: 2g | Sugar: 7g | Vitamin A: 228IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 1mg