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Coleslaw

Coleslaw
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A quick, fresh, and crunchy coleslaw recipe combining green cabbage, carrots, and red onion with a creamy, tangy dressing made from mayonnaise, apple cider vinegar, and honey. This versatile side dish is perfect for barbecues, sandwiches, and as a healthy snack, offering a perfect balance of creaminess and tanginess with customizable flavors.

Ingredients

Vegetables

  • Green Cabbage – 4 cups, thinly sliced
  • Carrots – 1 cup, shredded
  • Red Onion – 1/4 cup, finely chopped

Dressing

  • Mayonnaise – 1/2 cup
  • Apple Cider Vinegar – 2 tablespoons
  • Honey or Sugar – 1 tablespoon
  • Salt – 1/2 teaspoon
  • Black Pepper – 1/4 teaspoon

Optional Additions

  • Fresh Herbs (Parsley, Dill, or Chives) – 2 tablespoons, chopped
  • Cayenne Pepper or Diced Jalapeños – To taste for a spicy kick
  • Toasted Almonds or Pecans – 1/4 cup for extra crunch
  • Diced Apples, Pineapple, or Raisins – 1/2 cup for fruity twist
  • Greek Yogurt (as a mayo substitute) – 1/2 cup

Instructions

  1. Prepare the Vegetables: Thinly slice the green cabbage and shred the carrots. Finely chop the red onion to add a mild bite without overpowering the dish.
  2. Mix the Dressing: In a bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and creamy. Adjust sweetness or acidity by adding a little more honey or vinegar based on your preference.
  3. Combine Ingredients: Pour the dressing over the shredded vegetables and gently toss everything together until all the cabbage and carrots are coated evenly.
  4. Chill Before Serving: Let the coleslaw rest in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully and the cabbage to soften slightly while remaining crunchy.

Notes

  • Use fresh produce: Crisp cabbage and fresh carrots make a huge difference in texture and flavor.
  • Slice vegetables thinly for the best texture.
  • Balance the flavors by adjusting vinegar and sweetness carefully.
  • Let the coleslaw rest in the refrigerator before serving for improved flavor and texture.
  • Try different dressings including various vinegars or add mustard for unique twists.
  • Substitute mayonnaise with Greek yogurt, vegan mayo, mashed avocado, or tahini for alternative dressings.
  • Coleslaw is best eaten within 2 days for optimal crunch but can last 3-4 days refrigerated.
  • Freezing coleslaw is not recommended due to texture changes.
  • Serve chilled or at room temperature; let sit out 10-15 minutes if preferred less cold.

Nutrition

Keywords: coleslaw, side dish, quick coleslaw, creamy coleslaw, easy coleslaw, barbecue side, healthy coleslaw, crunchy salad

Find it online: https://sophiespace.com/coleslaw/