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–+ servings

Classic coleslaw

From Stoneledge Farm
A food processor is faster, but many people think that the texture achieved with hand-shredding is much better and doesn’t take all that long. The carrots can be shredded by peeling off thin slices with a vegetable peeler.A variety of cabbages such as green, napa, savoy, and red cabbage can be mixed into the slaw. Raisins and dried cranberries can also be added.
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Print Recipe
Prep Time 20 minutes
20 minutes
Course Side Dish
Servings 6 one-cup servings

Equipment

  • Food processor (optional)

Ingredients
  

  • 1 head cabbage finely shredded
  • 1 large carrot finely shredded
  • ¼ cup mayonnaise or light mayonnaise
  • 1 TBS grated onion
  • Sugar or honey to taste
  • 2 TBS white vinegar
  • 1 tsp dry mustard
  • 2 tsp celery seeds
  • Salt and freshly ground pepper
  • 1 apple shredded, optional

Instructions
 

  • Combine the shredded cabbage and carrots in a large bowl.
  • Whisk together the mayonnaise, onion, sugar, vinegar, mustard, celery seeds, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
  • If you like, add shredded apple. If you are using an apple, make sure to cover the apple with the mayonnaise mixture so it does not darken.
Keyword budget-friendly, dairy-free, entertaining, fruit, gluten free, make ahead, no-cook, quick, side dish, vegetarian