This straightforward, basic coleslaw recipe is a staple. Like, that is a type of fundamental recipes that everybody ought to have of their again pocket. One other manner to think about coleslaw is solely as a creamy cabbage salad; it’s crunchy whereas additionally velvety on the similar time. Plus, it’s straightforward and cheap to make.
To me coleslaw feels very very similar to a facet you select together with BBQ. It feels just like the type of salad you convey to a summer season picnic, though in truth it’s nice any time of yr. I personally love coleslaw alongside facet BBQ rooster or pulled pork sandwiches. I’ve even been recognized so as to add the coleslaw to the sandwich—belief me on this!
Associated: Subsequent up attempt our potato salad recipe or macaroni salad.
Components
Cabbage
Carrots
Parsley
Mayo
Apple Cider Vinegar
Dijon Mustard
Granulated white sugar
Salt and pepper
Make Coleslaw
Finely shred the cabbage. Finely chop or shred the carrots (a field grater is nice). Chop the parsley. Add all these to a big mixing bowl.
In a small bowl make the dressing by stirring collectively the mayo, ACV, dijon, sugar and a little bit salt and pepper.
Pour the dressing over the greens and toss till every thing is nicely mixed and all items are coated within the dressing. Style and add extra salt and pepper as wanted.
Ideas and Notes
I believe coleslaw is finest when it’s made a number of hours (2-4) earlier than you serve it. I like when the dressing has a little bit time mingle with the uncooked greens. If you happen to do that simply cowl and refrigerate till you might be able to serve.
You’ll be able to substitute sugar for honey
Different additions you can attempt: extra contemporary herbs like dill or cilantro, or extra spices like cayenne, turmeric or cumin.
Whereas I like coleslaw made a number of hours forward, I’ll additionally say I desire to eat it inside 24 hours of being made. Whereas it will possibly last more if saved in an hermetic container within the fridge it additionally tends to get mushy additional time.
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A creamy salad made with cabbage, carrots and parsley.
Yield 6
Prep 5 minutes minutes
Cook dinner 5 minutes minutes
Whole 10 minutes minutes
Directions
Finely shred the cabbage. Finely chop or shred the carrots (a field grater is nice). Chop the parsley.
Add all these to a big mixing bowl.
In a small bowl make the dressing by stirring collectively the mayo, ACV, dijon, sugar and a little bit salt and pepper.
Pour the dressing over the greens and toss till every thing is nicely mixed and all items are coated within the dressing.
Style and add extra salt and pepper as wanted.
Notes
I believe coleslaw is finest when it’s made a number of hours (2-4) earlier than you serve it. I like when the dressing has a little bit time mingle with the uncooked greens. If you happen to do that simply cowl and refrigerate till you might be able to serve.
You’ll be able to substitute sugar for honey
Different additions you can attempt: extra contemporary herbs like dill or cilantro, or extra spices like cayenne, turmeric or cumin.
Whereas I like coleslaw made a number of hours forward, I’ll additionally say I desire to eat it inside 24 hours of being made. Whereas it will possibly last more if saved in an hermetic container within the fridge it additionally tends to get mushy additional time.
Course Salad, Facet Dish
Delicacies American
Key phrases coleslaw
Vitamin
Vitamin Information
Coleslaw
Quantity per Serving
% Each day Worth*
* % Each day Values are primarily based on a 2000 calorie eating regimen.
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