This homemade coleslaw recipe is the best you can find! This coleslaw salad is made of white cabbage, a bit of red cabbage, some grated carrots and delicious coleslaw dressing. This recipe is quick, easy and anyone can make it. Perfect salad to serve with burgers, BBQ’s or sandwiches.
Cut the cabbage into quarters, then cut out the core. Cut each quarter crosswise and shred thinly as you like. Repeat same process with the red cabbage. Place shredded cabbage into a large bowl.
Shred the carrots and add to the bowl.
In a separate bowl whisk mayonnaise, mustard, vinegar, honey, salt and pepper.
Pour the dressing over the salad and mix until well combined.
Notes:* If you want to make the salad a bit lighter and healthier, replace half of the mayonnaise with Greek yogurt.How to store Coleslaw?Coleslaw is at its best at the day of preparation. But, you can store coleslaw in an airtight container for up to 3-4 days. After one day the salad will become watery, but it’s still delicious.Can Coleslaw Be Made Ahead of Time? Yes, you can shred the vegetables, place them in a bowl, cover and keep in the fridge until ready to serve. You can keep them in this way for 1 days, then make the dressing, mix and serve.What Topping Can We Add to Coleslaw Salad?There are many optional additions that you can add to your salad, here are some examples: shredded/chopped apples, pineapple, celery, nuts, seeds, dried cranberries, poppy seeds and more.Link to my shop:The Cooking Foodie Shop
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Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.
