Description
Easy homemade coleslaw with crisp green cabbage, red cabbage, and carrots coated in a creamy, tangy sweet dressing. This no cook side takes just 20 minutes and works well with barbecue, sandwiches, burgers, and tacos.
Ingredients
¾ green cabbage, finely shredded
¼ red cabbage, finely shredded
3 medium carrots, grated
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey, plus more if a sweeter flavor is desired
1 teaspoon celery seeds
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Place the shredded green cabbage, red cabbage, and grated carrots in a large bowl.
2. Whisk the mayonnaise, apple cider vinegar, honey, celery seeds, salt, and black pepper together in a separate bowl until smooth.
3. Add roughly half of the dressing to the vegetables and toss well.
4. Gradually mix in additional dressing until the coleslaw reaches your preferred creaminess.
Notes
Celery seeds can be omitted if unavailable, although the flavor will be slightly different.
For sweeter coleslaw, increase the honey.
For creamier coleslaw, use more dressing and add it gradually to control the cabbage to dressing ratio.
Optional additions include chopped spring onions, sliced apples, or raisins.
The recipe can be prepared a day ahead. Allowing the vegetables to sit in the dressing overnight develops more flavor.
Alternatively, refrigerate the vegetables and dressing separately and combine before serving.
Store dressed leftovers in a sealed container in the refrigerator for about 4 to 5 days.
For easier eating and use in sandwiches, shred the cabbage relatively thinly.
The recipe can be halved for a smaller batch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch Recipes
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 159
- Sugar: 5 g
- Sodium: 193 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.03 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 8 mg