Homemade Coleslaw
This quick and easy recipe for classic creamy coleslaw takes just minutes to prepare and is a million times better than anything store-bought.
Servings: 8
Equipment
Ingredients
- ½ head green cabbage shredded
- 1 large carrot peeled and shredded
- ½ cup mayonnaise or plain Greek yogurt
- 1 tablespoon honey or granulated sugar
- 1 tablespoon white vinegar or apple cider vinegar
- ¼ teaspoon kosher salt
Instructions
- Fit a food processor with the grater blade and finely grate the cabbage and carrots. Alternatively, thinly slice the cabbage into thin strips and grate the carrots using the large holes on a handheld box grater.
- In a large mixing bowl, mix together ½ cup mayonnaise, 1 tablespoon honey (or sugar), 1 tablespoon white vinegar, and ¼ teaspoon kosher salt until evenly combined and the sugar dissolves into the dressing.
- Add the shredded cabbage and carrots to coleslaw dressing and toss until well combined.
- Cover and refrigerate for at least 1 hour before serving. Serve as desired.
Video
Notes
Cabbage & Carrots: Instead of using fresh cabbage and carrots, you can also use a 14-ounce bag of store-bought coleslaw mix.
Onion: Feel free to add 1-2 tablespoons of finely minced or grated yellow or white onion to the coleslaw dressing.
Pepper: Add ¼ teaspoon of ground pepper if desired.
Vinegar: If you don't have distilled white vinegar, feel free to use apple cider vinegar.
Storage: Store coleslaw in an airtight container in the refrigerator. While it will keep for 3-4 days, coleslaw is best served within 48 hours after preparing, as it begins to become watered down.
Nutritional facts have been calculated using mayonnaise.
Nutrition
Calories: 121kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 105mg | Potassium: 125mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1339IU | Vitamin C: 21mg | Calcium: 27mg | Iron: 0.3mg
