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Best Coleslaw Recipe

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This homemade coleslaw is a flavorful and refreshing side dish that perfectly complements grilled or barbecued meals. The balance of crunchy cabbage, sweet carrots, and creamy dressing makes it an irresistible choice for picnics, family gatherings, or a simple weeknight dinner.

Ingredients

1 small cabbage, shredded and chopped (about 6 cups)

1 large carrot, shredded

1 cup mayonnaise

⅓ cup granulated sugar

2 tablespoon apple cider vinegar

1 ½ teaspoon fresh lemon juice

1 teaspoon salt (more or less to taste)

⅛ teaspoon pepper (more or less to taste)

Instructions

  1. Cut the cabbage in half and remove the core from each side.
  2. Using a sharp knife, slice the cabbage into very thin strips, then chop those strips into small pieces. Place the prepared cabbage in a large mixing bowl.
  3. You can use a food processor to slice or shred the cabbage or use a box grater to shred the cabbage and carrot. For a finer texture, use a box grater (though you can adjust this according to your preference).
  4. In a medium bowl, combine mayonnaise, sugar, apple cider vinegar, lemon juice, salt, and pepper. Stir until the mixture is smooth and creamy.
  5. Pour the dressing over the shredded cabbage and carrot mixture. Mix thoroughly to ensure everything is coated evenly.
  6. Refrigerate the coleslaw until ready to serve. It’s best if the slaw sits in the fridge for a few hours or overnight, as the flavors will meld together over time. Be sure to mix it a few times while it’s chilling.

Notes

  • If you prefer a spicier version, you can add cayenne pepper or a finely chopped jalapeño to the dressing.
  • To make it vegan, use a plant-based mayonnaise.
  • For a gluten-free version, ensure your mayonnaise and other ingredients are certified gluten-free.
  • Coleslaw can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://recipesbyjanet.com/best-coleslaw-recipe/