My Easy Coleslaw Recipe
This easy coleslaw recipe is creamy, crunchy, and balanced with savory and sweet flavors. With less mayo than traditional recipes and a unique spice blend, it’s the only coleslaw you’ll need.
- Prep
- 15 min
- Total
- 15 min
- Yield
- 8
Ingredients 10
- 1/2 head green cabbage, enough for 4 cups shredded*
- 1/2 head red cabbage, enough for 4 cups shredded
- 1 carrot, enough for 1 cup shredded
- ½ cup mayonnaise (or vegan mayo)
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- ½ teaspoon dried dill
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- Fresh ground pepper
Method 4
- 01
Shred the cabbage .
- 02
Shred the carrot, using a grater or a handheld julienne shredder .
- 03
Make the coleslaw dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, dill, chili powder, and salt. Keep whisking after the mayo gets lumpy, until the mixture comes to a creamy consistency.
- 04
Mix the cabbage, carrots and coleslaw dressing together and serve immediately, or refrigerate until serving. (The coleslaw is best fresh, but can be stored refrigerated for 3 to 5 days.)
Provenance
- recipe-clones/acouplecooks-data
Fingerprint sha256:de902e19f47103dfbf27c253ef42d8346dbe9e8a1693a643743e67e7070aee69
urn:recipe:1154c50d-bcf1-5658-bc25-ede0281e6632