Description
A vibrant and crunchy classic coleslaw recipe that combines fresh vegetables and a creamy dressing, perfect for summer cookouts and potlucks.
Ingredients
Scale
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup grated carrots
- 1 cup high-quality mayonnaise
- 1/4 cup apple cider vinegar
- 3/4 cup sour cream or Greek yogurt
- 1 tablespoon granulated sugar
- 1 tablespoon yellow mustard
- 1 1/2 teaspoons white vinegar
- 1/2–1 teaspoon celery seed
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine mayonnaise, apple cider vinegar, sugar, and seasonings to prepare the dressing.
- Shred the green and red cabbage and grate the carrots using a sharp knife or food processor.
- Add the shredded vegetables to the bowl with the dressing.
- Toss everything until the vegetables are well coated.
- Chill the coleslaw in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Notes
For added flavor, consider adding chopped scallions or herbs. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 10
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Keywords: coleslaw, salad, summer, side dish, BBQ