Coleslaw Recipe
This coleslaw recipe is easy to make and it is the best coleslaw recipe. You only need a few ingredients to make this easy side dish.
Servings: 6
Cost: $3.46 Recipe, $0.58 per Serving
Ingredients
- 5 cup Shredded Cabbage (green, red or both)
- 1 cup Shredded Carrots
- ⅓ cup green onions sliced
- ⅓ cup Mayonnaise
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Apple Cider Vinegar
- ¼ teaspoon Pepper
- 1 teaspoon Salt
- 2 teaspoon Granulated Sugar
Instructions
- Remove any wilted leaves from the cabbage. Quarter the cabbage by cutting it in half and then cutting each half in half again. Remove the core from each section and shred enough cabbage to make 5 cups. Alternatively, use 5 cups of pre-shredded cabbage or coleslaw mix.
- Shred enough carrots to make 1 cup, or use 1 cup pre-shredded carrots.
- In a large bowl, whisk together ? cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 2 teaspoons granulated sugar, 1 teaspoon salt, and ¼ teaspoon black pepper until smooth.
- Add 5 cups shredded cabbage, 1 cup shredded carrots, and ? cup sliced green onions to the bowl.
- Stir thoroughly until all the vegetables are evenly coated with the dressing.
- Serve immediately, or refrigerate until ready to serve.
- Divide into 6 servings and enjoy.
Video
Notes
Notes: If you like creamier coleslaw, you can double the mayonnaise, mustard, salt and pepper for this recipe to create more sauce.
Also, to save time, you can also use a prepackaged coleslaw mix.
Refrigerate any leftover coleslaw in an airtight container for up to 5 days.
Nutrition
Calories: 95kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 107mg | Potassium: 248mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4390IU | Vitamin C: 43.6mg | Calcium: 40mg | Iron: 0.7mg
