Coleslaw Recipe
Make Coleslaw Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Dressing
Method
Preparation of Vegetables
- 1
Shred the Cabbages
Using a sharp knife or a food processor, shred the green cabbage and red cabbage into thin strips. Aim for about 4 cups of shredded green cabbage and 2 cups of shredded red cabbage.
- 2
Grate the Carrot
Peel the carrot and grate it using a box grater or a food processor until you have a large grated carrot.
- 3
Chop the Bell Pepper
Remove the stem and seeds from the green bell pepper. Chop it into small pieces.
Mixing the Dressing
- 4
Combine Dressing Ingredients
In a large mixing bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seed. Whisk together until smooth and well combined.
Assembling the Coleslaw
- 5
Combine Vegetables and Dressing
Add the shredded green cabbage, shredded red cabbage, grated carrot, and chopped green bell pepper to the bowl with the dressing. Toss everything together until the vegetables are well coated with the dressing.
- 6
Chill and Serve
Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled as a side dish.