Sweet Creamy Coleslaw with Red Cabbage and Carrots
Sweet Creamy Coleslaw with Red Cabbage and Carrots is a confetti of colors with a side of crunch. Fun to say and easy to make, promise!
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.
- Need more? The ingredients are scalable, so double or triple up on everything if you need more!