Coleslaw Recipe
Servings: 8 Servings
Ingredients
For the Coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots or matchstick carrots
- ½ cup sliced purple onions
- 1 cup coleslaw dressing recipe below
For the Dressing:
- 1 cup mayonnaise
- ¼ cup granulated sugar
- ¼ cup white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Use a food processor or sharp knife to cut the cabbage into thin strips, about ⅛-inch thick for a traditional texture or ¼-inch thick for a heartier texture.4 cups shredded green cabbage, 1 cup shredded purple cabbage
- Whisk together the mayonnaise, sugar, white wine vinegar, salt, and pepper in a mixing bowl until smooth. Refrigerate the dressing until ready to use.1 cup mayonnaise, ¼ cup granulated sugar, ¼ cup white wine vinegar, ½ teaspoon salt, ¼ teaspoon black pepper
- Add the cabbage, carrots, and sliced onions to a large mixing bowl. Pour in about 1 cup of dressing, and toss until the vegetables are evenly coated. Add more dressing as needed.1 cup shredded carrots, ½ cup sliced purple onions, 1 cup coleslaw dressing
- Serve immediately, or refrigerate until ready to serve. The coleslaw will soften and release more liquid the longer it sits.
Optional: Place the cabbage in a colander, sprinkle it lightly with salt, and gently work the salt into the cabbage. Set the colander over a large bowl, and let the cabbage drain for at least 30 minutes. Squeeze out the excess liquid, or use a salad spinner to remove as much moisture as possible. While the cabbage drains, make the dressing.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of coleslaw. Actual calories will vary.
- The prep time is listed as 15 minutes because that's what it took me using a food processor. If you use a knife to cut the vegetables, it may take a little longer.
- I've added the time it takes to drain the cabbage into the total time. That step is optional. If you don't do it, the total time is a less.
- Store leftover coleslaw in the fridge for 1 to 2 days. It's best served immediately but can be stored.
Nutrition Facts
Coleslaw Recipe
Serving Size
0.5 cup
Amount per Serving
Calories
239
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
15
%
Trans Fat
0.1
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
5
g
Cholesterol
12
mg
4
%
Sodium
345
mg
14
%
Potassium
162
mg
5
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
1
g
2
%
Vitamin A
2850
IU
57
%
Vitamin C
21
mg
25
%
Calcium
30
mg
3
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
