COLESLAW RECIPE
A homemade coleslaw recipe is great for summer barbecues and potlucks, whether it’s served on the side or tucked into pulled pork sliders. It's a crunchy, creamy slaw recipe with lots of flavor – and it's really easy to make.
Equipment
- Mandoline (A great option if you don't feel like slicing by hand)
- Chef's Knife
Ingredients
- 4 cups green cabbage finely shredded
- 3 cups red cabbage finely shredded
- 2 cups carrots (2 medium carrots, peeled and shredded)
Dressing:
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons natural honey (warmed)
- 1/2 teaspoon celery seeds
- 1/4 teaspoon Kosher salt
- freshly ground black pepper to taste
Instructions
- Make the coleslaw dressing - In a medium bowl, whisk together the mayonnaise, yogurt, honey, lemon juice and spices. Set aside. Whisk well so it creates an emulsion and doesn't split.
- Make the coleslaw - To shred the cabbage; remove loose outer leaves from the cabbage. Slice in half, vertically through the root. Remove the core from each half. Use a mandoline, shredder, or box grater to finely shred the cabbage. You can also make thin slices with a large sharp knife, then chop them into smaller, thin vertical slices.
- Grate or shred the carrots so they are similar in size and shape to the shredded cabbage. This will make stirring the coleslaw salad easier.
- Add the shredded carrots, green and red cabbage into a large bowl. Mix to combine.
- Assemble the coleslaw - Pour the dressing on top of the salad and toss to combine. Season to taste with more salt and pepper, as desired.
- Cover the coleslaw and place it in the fridge until ready to serve. It's best to let it sit for at least 30 minutes. This enhances the slaw recipe's flavor (but, be aware, the longer the cabbage sits in the slaw dressing, the softer it will become).For the best texture, serve the same day it is made. Enjoy!
Notes
Store your homemade coleslaw in an airtight container in the fridge. It will keep for 2 days. If you want to make it in advance, I recommend preparing it no more than 24 hours in advance. Any longer and this slaw dressing recipe will get soggy and the cabbage will lose its crunch.
To make in advance: prepare and refrigerate the veggies for up to 2 days. When ready to serve, add everything to a bowl and pour over the dressing.
Nutrition
Calories: 193kcalCarbohydrates: 12gProtein: 3gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 11mgSodium: 188mgPotassium: 380mgFiber: 3gSugar: 7gVitamin A: 8139IUVitamin C: 48mgCalcium: 83mgIron: 1mg
Tried this recipe?Let us know how it was!