A Confetti of Colors With A Crunch!
In my house, there’s only one kind of coleslaw. Mayo based. There are vinegar-based coleslaws and someday I will give that a swing, but today we will make this sweet creamy coleslaw with red cabbage and carrots with mayonnaise.
The other debate is how the cabbage should be cut. Ribbon or diced. There is less passion for this decision, but I personally enjoy a bite to my salad, not a slurp. So, today we will use mayo and dice our cabbage to make a confetti of colors with a crunch!
What You Will Need to Make Sweet Creamy Coleslaw with Red Cabbage and Carrots
- Cabbage – clearly, cabbage is required. I really like the contrast of red with the green. I love the crunch the cabbage brings to the salad.
- Carrots – Carrots add color and of course, this recipe is all about crunch.
- Sauce – You’ll need your favorite mayonnaise, granulated sugar, salt, pepper, and vinegar. I recommend apple cider vinegar.
How to Make Sweet Creamy Coleslaw with Red Cabbage and Carrots
Making the sauce takes seconds. Measure and mix everything together in one bowl. I recommend making the sauce first so you can add in the cabbage and carrots without getting a second bowl.
These two lovely cabbages paired with carrots create the confetti. I apologize for the abundance of alliteration in this post… And like Britney, oops I did it again. Ok, where were we? I like the diced cabbage which give a bit more substance to the slaw. Make the squares as large or small as you like. It’s about balancing the cabbage and sauce, so the salad doesn’t become soupy. The same with the carrots. The carrots should be quartered lengthwise and then sliced into small cubes. Some recipes call for shaved or grated carrots. They get lost and are there just for color. Cut in small cubes, they contribute to the crunch and color.
Stir the veggie-sauce combo until well coated and combined. Serve immediately or chill for a few hours. For a softer texture, allow the cabbage to marinate overnight.
Tips, Tricks, & FAQs
- Crunchy or Soft? The longer the cabbage marinates with the sauce, the softer it will become. Serve this immediately or let it sit for a few hours or overnight to get a softer texture.
- Baby Carrots? I like to use baby carrots in the kitchen. Why? Because they are conveniently already peeled and ready to go, as well as versatile. I can use them for cooking, making a veggie tray, or just an everyday snack. I’m not great about storing fresh carrots, which end up going limp and drying up… I’m not sure what that says about the baby carrots.
- Balancing Act. The sauce is all about getting the right balance between the mild mayo, sweet sugar, and tangy cider. Adjust by adding more or less of any of these ingredients. Take caution if adding more vinegar, beside the acidity, it could also make the sauce loose, so you may need to counter it with more mayo.
Sweet Creamy Coleslaw with Red Cabbage and Carrots
Equipment
- chef's knife
- cutting board
- mixing bowl
- whisk
- measuring cups
- measuring spoons
Ingredients
- 3/4 cup mayonnaise
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons granulated sugar
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 cup chopped red cabbage
- 2 cups chopped green cabbage
- 1/3 cup cubed carrots
Instructions
- Prepare. Gather all ingredients.
- Dressing. Measure and mix mayo, vinegar, sugar, salt, and black pepper.3/4 cup mayonnaise, 1 Tablespoon apple cider vinegar, 2 Tablespoons granulated sugar, 1/4 teaspoon sea salt, 1/8 teaspoon ground black pepper
- Cabbage. To prepare the cabbages, remove any tough outer leaves. Then, to remove the core, cut the head of cabbage into quarters, cut out the core. Cutting quarters gives you a nice easy angle to slice off the core.1 cup chopped red cabbage, 2 cups chopped green cabbage
- Slice. Slice the cabbage into 1/2" ribbons, then slice those into squares. You can rough chop the squares further if you want smaller pieces.
- Carrots. Cut baby carrots into quarters lengthwise and then slice into small cubes.1/3 cup cubed carrots
- Dressing. Mix the cabbages and carrots into the sauce until all of the veggies are well coated.
- Enjoy! You can serve this immediately, but I believe it is best served cold. Refrigerate for 1-2 hours to chill. The cabbage will also soften as it sits. Be sure to mix well before serving.
Notes
- Leftover coleslaw will keep for 2-3 days refrigerated. The sauce may fall to the bottom, so be sure to mix well before serving.
- Coleslaw is great on the side, but also try it on top of pulled pork, hot dogs, or hamburgers!
- Try this salad with cubed apples, raisins, and/or blue cheese cubes.ย
- Need more? The ingredients are scalable, so doubleย or triple up on everything if you need more!
