Description
This coleslaw salad is crisp, creamy, and full of fresh flavor from shredded cabbage, carrots, and a simple homemade dressing. It is a refreshing side dish that pairs perfectly with barbecue, sandwiches, burgers, and grilled meals.
Ingredients
3 cups green cabbage, finely shredded
2 cups purple cabbage, finely shredded
1 cup carrot, finely shredded
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1/2 teaspoon celery seeds
2 teaspoons sweetener
1/4 teaspoon salt, or more to taste
1/4 teaspoon pepper, or more to taste
Fresh dill, optional
Instructions
- In a medium bowl, combine the mayonnaise, apple cider vinegar, celery seeds, sweetener, salt, pepper, and fresh dill if using.
- Whisk the dressing ingredients together until smooth and fully combined.
- Using a mandoline or sharp knife, finely shred the green cabbage, purple cabbage, and carrots.
- Place the shredded vegetables into a large mixing bowl.
- Pour the dressing over the vegetables and gently mix everything together using a silicone spatula until evenly coated.
- Refrigerate the coleslaw for at least 1 hour before serving so the flavors can develop.
- Serve chilled.
Notes
Pre-shredded coleslaw mix can be used to save preparation time.
Greek yogurt can replace part of the mayonnaise for a lighter dressing.
Add sliced green onions or parsley for extra freshness.
Raisins or diced apples create a sweeter variation.
Sunflower seeds or chopped nuts add extra crunch.
Store in an airtight container in the refrigerator for up to 3 days.
Do not freeze because the vegetables lose their crisp texture after thawing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 10 mg
