Classic Creamy Coleslaw Recipe
A deliciously classic creamy coleslaw recipe that will become your family's go-to recipe.
Servings 6 people
- 4 cups thinly sliced green cabbage
- 3 cups thinly sliced purple cabbage
- 2 cups thinly sliced carrot
- 3/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp honey
- 1 tsp celery seeds
- 1 tsp salt
- 1/2 tsp ground pepper
Start by preparing the cabbages. Slice your cabbage in half...isn't it beautiful inside a cabbage? Use your knife to cut the core out of the cabbage - a simple "v" cut will remove the core. Lay the cabbage, with the flat side down and slice the cabbage as thinly as possible. Thin slices will mean the coleslaw will be more tender and light. Slice the purple and the green cabbage in the same manner. Finish by cutting the slices of cabbage in half...I find the shorter slices of cabbage easier for kids to manage on a fork. You could use a slicer attachment on your food processor if you like. However, I find it easier to just slice the cabbage - and then I have one less thing to clean up...yay! Set the cabbage aside.
Now, it's time to slice the carrots. Use a vegetable peeler to remove the skin and then keep on using the vegetable peeler to get beautifully thin strips of carrot. Keep slicing and rotating the carrot until you've peeled the entire carrot into thin strips. If the slips are particularly wide, slice them in half, lengthwise. Again, cut the carrot strips in half so they are approximately the same length as your cabbage slices. Set aside with the cabbage.
It's time to make the creamy coleslaw dressing. Combine the mayonnaise, vinegar, honey, celery seed, salt and pepper in a large bowl. Whisk it all together. Give it a taste. If it's too tart, add a little more mayo. If it's not tart enough, add a little more vinegar. This is where you get to play around with the tartness of the dressing.
Let's bring this salad together. Add the cabbage and carrots to the large bowl with the dressing and toss very well. You want to be sure the dressing is coating all the cabbage and carrots.
This salad can be made ahead of time and stored in an air-tight container, in the fridge, for up to 8 hours.
Nutrition Info is to be used as a rough guide. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.
Serving: 148g | Calories: 236kcal | Carbohydrates: 11.84g | Protein: 1.82g | Fat: 20.8g | Saturated Fat: 3.2g | Polyunsaturated Fat: 12.35g | Monounsaturated Fat: 4.7g | Cholesterol: 12mg | Sodium: 587mg | Potassium: 242mg | Fiber: 2.6g | Sugar: 8.3g | Vitamin A: 784IU | Vitamin C: 56.3mg | Calcium: 54mg | Iron: 0.93mg