Coleslaw

Name: Coleslaw
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: United States
Ingredients: 500 g White cabbage; 2 Carrots; ½ Red onion; 150 g Mayonnaise; 2 tbsp Apple cider vinegar; 1 tsp Dijon mustard; 1 tsp Sugar; Salt (to taste); Black pepper (to taste)

Shredded cabbage and carrot in a creamy, tangy dressing. The perfect partner for burgers and barbecue.

15 min15 prep · 0 cook
EasyDifficulty
210 kcalper serving

Ingredients

6 servings

White cabbage500 g
Carrots2
Red onion½
Mayonnaise150 g
Apple cider vinegar2 tbsp
Dijon mustard1 tsp
Sugar1 tsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Shred the cabbage very finely with a knife or mandoline.
2
Grate the carrots coarsely and slice the onion very thinly.
3
Whisk the mayonnaise with the vinegar, mustard, sugar, salt and pepper.
4
Toss the vegetables with the dressing until well coated.
5
Leave in the fridge so the cabbage softens a little before serving.

Tips and questions

How do I stop coleslaw going watery?: Toss the shredded cabbage with a teaspoon of salt, leave it for an hour, then squeeze it dry before adding the dressing.
How long does it keep?: Up to 3 days in the fridge; it is best on the first day, while the cabbage is still crunchy.
What do I serve it with?: It is the classic side for barbecue ribs, pulled pork, fried chicken and burgers, and great inside the sandwich too.

Your screen stays on while you cook.

Coleslaw

Ingredients

Steps

You may also like