Coleslaw Recipe
Coleslaw is a classic side dish that brightens any table with its vibrant colors and crunchy texture. This coleslaw recipe is easy to prepare and features a delightful blend of fresh cabbage, carrots, and a creamy dressing that is sure to impress your family and friends. Whether served at a barbecue or as a refreshing side to your meal, this coleslaw is a must-try!
Ingredients
– 4 cups green cabbage, shredded
– 1 cup red cabbage, shredded
– 2 carrots, grated
– 1 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon sugar
– Salt and pepper to taste
– 1/2 cup celery, chopped
– 1/4 cup onions, finely chopped
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is about 15 minutes, with no cooking time required.
Nutritional Value
Each serving (about 1 cup) has approximately 200 calories, 18g of fat, 10g of carbohydrates, and 2g of protein. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Start by shredding the green cabbage and red cabbage finely.
2. Grate the carrots using a box grater or food processor.
3. In a large bowl, combine the shredded cabbages and grated carrots.
4. In a separate bowl, mix the mayonnaise, apple cider vinegar, and sugar until smooth.
5. Season the dressing with salt and pepper to taste.
6. Add the chopped celery and onions to the cabbage mixture.
7. Pour the dressing over the cabbage mixture and toss well to combine.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
9. Before serving, give the coleslaw a good stir to redistribute the dressing.
10. Serve chilled, garnished with fresh herbs if desired.
Alternative Ingredients
You can substitute mayonnaise with Greek yogurt for a lighter version. Additionally, try adding chopped apples or raisins for a sweet twist.
Serving and Pairings
Coleslaw pairs wonderfully with grilled meats, sandwiches, and fried foods. It’s a perfect side for BBQs, picnics, and family gatherings.
Storage and Reheating
Store leftover coleslaw in an airtight container in the fridge for up to 3 days. It’s best enjoyed cold and should not be reheated. Freezing is not recommended as it can change the texture.
Cooking Mistakes
– Don’t skip chilling time; it enhances the flavors.
– Avoid over-mixing, as this can make the cabbage limp.
– Use fresh ingredients for the best taste.
– Adjust the dressing to your preferred creaminess.
– Don’t add too much salt initially; taste before serving.
Helpful Tips
– Use a sharp knife or mandoline for even shreds.
– Experiment with different vinegars for varied flavors.
– Add spices like celery seed for extra depth.
– Always serve chilled for the best experience.
FAQs
Can I make coleslaw in advance?
Yes! Coleslaw can be made a day ahead. Just keep it refrigerated until serving.
What types of cabbage can I use?
You can use green cabbage, red cabbage, or even Napa cabbage for a different texture and flavor.
Can I make it vegan?
Absolutely! Use a vegan mayo or a plant-based yogurt for the dressing.
How can I make it spicier?
Add a dash of hot sauce or some chopped jalapeños to the mix for a spicy kick.
What is a good way to serve coleslaw?
Coleslaw is great as a side dish or as a topping for sandwiches and tacos.
Conclusion
This coleslaw recipe is a delightful addition to any meal, offering a refreshing crunch and creamy texture. With its simple ingredients and easy preparation, it’s a dish you’ll return to time and again. Enjoy this classic side and make it your own by experimenting with different flavors and ingredients!
Coleslaw Recipe
Ingredients
- 4 cups green cabbage shredded
- 1 cup red cabbage shredded
- 2 carrots grated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- 1/2 cup celery chopped
- 1/4 cup onions finely chopped
Instructions
- Shred the green and red cabbage finely.
- Grate the carrots using a box grater or food processor.
- In a large bowl, combine the shredded cabbages and grated carrots.
- In a separate bowl, mix the mayonnaise, apple cider vinegar, and sugar until smooth.
- Season the dressing with salt and pepper to taste.
- Add the chopped celery and onions to the cabbage mixture.
- Pour the dressing over the cabbage mixture and toss well to combine.
- Cover the bowl and refrigerate for at least 30 minutes.
- Before serving, stir the coleslaw to redistribute the dressing.
- Serve chilled, garnished with fresh herbs if desired.
