Coleslaw is a creamy raw shredded cabbage salad combined with a creamy mayonnaise dressing. Opt for fresh green, purple cabbages and carrots. Coleslaw can be made with shredded green cabbage or a combination of both green and purple cabbages.
For this coleslaw recipe, I made the coleslaw with fresh green and purple cabbage. If fresh vegetables are not available, shredded vegetables are a good alternative; this saves some time from shredding the vegetable ingredients. To shred the fresh carrots, I used a cheese grater to shred the carrots. This type of grater works fine to shred the carrots. For the cabbages, I only used a knife to shred. I first cut the cabbages in wedges, then I sliced both the green and purple cabbage into thin shreds.
Ingredients Details
Cabbage: fresh green and purple cabbage; alternative shredded cabbage bag
Carrots: fresh carrots; alternative shredded carrot bag
Salad dressing
Mayonnaise: creamy mayonnaise
Vinegar: apple cider vinegar; alternative red wine vinegar
Honey: pure honey; alternative agave
Salt: plain salt
Pepper: ground black pepper
Instructions Details
- Shred the carrots.
- Cut and shred the green cabbage.
- Cut and shred the purple cabbage.
- Salad dressing: mayonnaise, apple cider vinegar, honey, salt, and black pepper.
- In a bowl, add the shredded cabbage.
- Then add the salad dressing.
- Combine the shredded vegetables and salad dressing.
Ingredients
- ½ green cabbage
- ½ purple cabbage
- 2 carrots
Salad Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 3 tablespoons honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Shred the vegetables: cut and shred the green and purple cabbage. Shred the carrots.
Salad dressing: In a bowl, add the mayonnaise, apple cider vinegar, honey, salt, and black pepper. Whisk the ingredients until fully combined.
Salad: In a bowl, add the shredded cabbage and carrots. Add the dressing. Gently toss the salad until fully combined.
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