Coleslaw Recipe
Coleslaw is a classic side dish that loved his crisp texture and creamy, tangi dressing. Perfect as a topping for barbecue, fried chicken, sandwiches, or even tacos, this fresh dish balances its crisp -rich and hearty food with a mixture of its crisp cabbage and carrots. The beauty of this Coleslaw recipe lies in its simplicity - just a handful of material quickly comes together, which is ideal for the week's dinner, picnic, and pottics. Whether you like it sweet, tangi, or creamy, this versatile side can be easily adapted to your taste preferences.
Equipment
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Knife or food processor
- Grater or food processor attachment
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage (optional)
- 1 cup shredded carrots
- ¾ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey or sugar
- Salt and pepper to taste
Instructions
- In a large mixing bowl, chopped green cabbage, purple cabbage (if using), and mix chopped carrots.
- In a small bowl, meyonnaise, apple cider vinegar, disease mustard, honey (or sugar), salt and pepper together until smooth.
- Pour dressing on the cabbage mixture. Toss well to coat equally.
- If necessary, taste and adjust the masala with excess salt, pepper, or vinegar.
- For the best taste, cover and cool for 30 minutes before serving. Enjoy the cold!