Coleslaw salad of American origin, ideal for accompanying grilled meats or sandwiches. Made with shredded cabbage, grated carrots, and sometimes red onion, it's tossed in a slightly tangy, creamy mayonnaise-based dressing. This classic and easy-to-prepare dish adds a touch of freshness to your meals. Try this homemade coleslaw recipe for a change from grated carrots.
Ingredients
Preparation
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Prepare the vegetables: Remove the outer leaves of the cabbage. Cut it in half, remove the hard core, then finely shred the cabbage into strips (or use a food processor).
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Peel and grate the carrots. Finely chop the red onion (if using).
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To prepare the sauce: In a large bowl, combine the mayonnaise, cider vinegar, sugar, and Dijon mustard. Season with salt and pepper to taste. You can adjust the amount of vinegar or sugar to achieve your preferred flavor: more tangy or sweeter.
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To assemble the coleslaw: Add the shredded vegetables (cabbage, carrots, and onion) to the bowl with the dressing. Mix well to coat all the vegetables in the dressing. Let it rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and makes the coleslaw more flavorful.
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Serving suggestion: Serve coleslaw as an accompaniment to grilled meats, sandwiches, or as a main salad.
Note
You can add other vegetables like red cabbage for more color or even raisins for a touch of sweetness. For a lighter version, replace some of the mayonnaise with plain yogurt.
coleslaw recipe, cabbage salad recipe
