Coleslaw Recipe
Coleslaw is a classic side dish that brings together the crunch of fresh cabbage, the sweetness of carrots, and a creamy dressing that tantalizes your taste buds. This refreshing salad is perfect for summer barbecues, potlucks, or as a crunchy topping for sandwiches. With a few simple ingredients, you can whip up this delicious coleslaw that everyone will love.
Ingredients
– 4 cups green cabbage, finely shredded
– 1 cup red cabbage, finely shredded
– 1 cup carrots, grated
– 1/2 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon sugar
– 1 teaspoon celery seed
– Salt and pepper to taste
– Optional: chopped parsley for garnish
Servings and Cooking Time
This coleslaw recipe serves 6-8 people. Preparation time is approximately 15 minutes, with no cooking time required.
Nutritional Value
Each serving (1 cup) of coleslaw contains approximately 150 calories, 10g fat, 10g carbohydrates, and 2g protein. This is for one person and provides a healthy serving of vegetables.
Step-by-Step Cooking Process
1. Begin by finely shredding the green and red cabbage.
2. Grate the carrots using a box grater or food processor.
3. In a large mixing bowl, combine the shredded cabbage and grated carrots.
4. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper.
5. Pour the dressing over the cabbage and carrot mixture.
6. Toss the vegetables and dressing together until well coated.
7. Taste and adjust seasoning as needed, adding more salt or pepper.
8. For best flavor, refrigerate the coleslaw for at least 30 minutes before serving.
9. Just before serving, give the coleslaw a good stir to redistribute the dressing.
10. Optionally, garnish with chopped parsley for added color and flavor.
Alternative Ingredients
You can substitute mayonnaise with Greek yogurt for a healthier option. Additionally, add diced apples or raisins for a touch of sweetness, or use lime juice instead of vinegar for a different flavor profile.
Serving and Pairings
Coleslaw pairs wonderfully with grilled meats, sandwiches, and fish tacos. It also makes a great topping for burgers, adding a refreshing crunch.
Storage and Reheating
Store coleslaw in an airtight container in the refrigerator for up to 3 days. It’s best served cold and doesn’t require reheating. Freezing is not recommended as it can alter the texture of the vegetables.
Cooking Mistakes
- Using too much dressing can make it soggy.
- Not letting it chill can prevent flavors from developing.
- Skipping the vinegar can make it overly rich.
- Using pre-shredded vegetables can lead to a less crunchy texture.
- Not seasoning properly can result in bland coleslaw.
Helpful Tips
- For extra crunch, add chopped nuts or seeds.
- Experiment with different types of vinegar for varied flavors.
- Make it a day ahead for enhanced taste.
- Use a mandoline for uniform vegetable slicing.
FAQs
What type of cabbage is best for coleslaw?
Green cabbage is classic, but red cabbage adds color and crunch. You can mix both for a vibrant look.
Can I make coleslaw ahead of time?
Yes, coleslaw can be prepared a day in advance. Just keep it refrigerated until serving.
How do I make coleslaw less watery?
Ensure you thoroughly drain any excess moisture from the shredded cabbage before mixing it with the dressing.
What can I add to coleslaw for extra flavor?
Adding diced apples, raisins, or even crushed pineapple can enhance the flavor profile of your coleslaw.
Is coleslaw healthy?
Coleslaw is healthy when made with fresh vegetables and a light dressing. Consider using yogurt instead of mayonnaise for a healthier twist.
Conclusion
This coleslaw recipe is not only easy to make but also versatile and delicious. With its crunchy texture and zesty flavor, it complements a variety of dishes. Enjoy making it for your next gathering or as a refreshing side for any meal!
Coleslaw Recipe
Ingredients
- 4 cups green cabbage finely shredded
- 1 cup red cabbage finely shredded
- 1 cup carrots grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seed
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Finely shred the green and red cabbage.
- Grate the carrots using a box grater or food processor.
- In a large mixing bowl, combine the shredded cabbage and grated carrots.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper.
- Pour the dressing over the cabbage and carrot mixture.
- Toss the vegetables and dressing together until well coated.
- Taste and adjust seasoning as needed, adding more salt or pepper.
- Refrigerate the coleslaw for at least 30 minutes before serving.
- Just before serving, give the coleslaw a good stir to redistribute the dressing.
- Optionally, garnish with chopped parsley for added color and flavor.
