Coleslaw Recipe
Make Coleslaw Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Dressing
Method
Preparation of Vegetables
- 1
Shred the Cabbage
Remove the outer leaves of the green and red cabbage. Cut them into quarters and use a sharp knife or a mandoline to shred them into thin strips until you have about 4 cups of shredded green cabbage and 1 cup of shredded red cabbage.
- 2
Grate the Carrots
Peel the carrots and use a box grater or food processor to grate them until you have about 1 cup of grated carrots.
- 3
Chop the Green Onions
Wash the green onions, trim the ends, and chop them into small pieces until you have about 1 cup.
Making the Dressing
- 4
Combine Dressing Ingredients
In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 1 teaspoon of Dijon mustard, 1 teaspoon of salt, and black pepper to taste.
- 5
Mix Dressing
Whisk the dressing ingredients together until smooth and well combined.
Tossing the Coleslaw
- 6
Combine Vegetables and Dressing
In a large bowl, add the shredded green cabbage, shredded red cabbage, grated carrots, and chopped green onions. Pour the dressing over the vegetables.
- 7
Chilling and Serving
- 8
Chill the Coleslaw
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.
- 9
Serve
Once chilled, give the coleslaw a final toss and serve it as a side dish with your favorite grilled meats or sandwiches.