Quick Creamy Coleslaw
A quick and creamy coleslaw perfect for fresh weeknight meals and BBQs.
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 grater for carrot
Ingredients
Coleslaw Ingredients
- 1 small head of cabbage shredded
- 1 large carrot grated
Creamy Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons sugar
- Salt and pepper to taste
Instructions
Preparation
- Shred the cabbage and grate the carrot. Add them to a large mixing bowl.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, and sugar until smooth. Season with salt and pepper.
- Pour the dressing over the shredded cabbage and carrots. Toss well to coat the vegetables evenly with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve the coleslaw chilled as a side dish or topping for burgers and sandwiches.
Storage
- Transfer leftover coleslaw to an airtight container and refrigerate. Consume within 2-3 days for optimal freshness.
Notes
Pro Tips: For extra crunch, avoid dressing the coleslaw too early. Add your favorite nuts or seeds for added texture.
Ingredient Substitutions: Use Greek yogurt in place of mayonnaise for a lighter version.
How to Serve: Perfect alongside grilled meats or as a sandwich topping.
Storage & Freshness: Best enjoyed within 2-3 days. Store in an airtight container in the fridge.
Make-Ahead Tips: Prepare the vegetables and dressing separately; combine them just before serving.
Ingredient Substitutions: Use Greek yogurt in place of mayonnaise for a lighter version.
How to Serve: Perfect alongside grilled meats or as a sandwich topping.
Storage & Freshness: Best enjoyed within 2-3 days. Store in an airtight container in the fridge.
Make-Ahead Tips: Prepare the vegetables and dressing separately; combine them just before serving.