House-made Coleslaw Recipe
Make House-made 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 Cabbage
Remove the outer leaves of the green cabbage and red cabbage. Cut them into quarters, and using a sharp knife or a mandolin, shred them into thin strips. Place the shredded cabbage in a large mixing bowl.
- 2
Grate the Carrots
Peel the carrots and then grate them using a box grater or a food processor. Add the grated carrots to the bowl with the shredded cabbage.
- 3
Chop the Green Onions
Trim the root ends of the green onions and chop them finely. Add the chopped green onions to the mixing bowl with the other vegetables.
Making the Dressing
- 4
Combine Dressing Ingredients
In a separate bowl, combine the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper. Mix well until all ingredients are thoroughly combined and smooth.
Final Assembly
- 5
Mix Vegetables with Dressing
Pour the dressing over the shredded vegetables in the mixing bowl. Using a spatula or large spoon, gently toss the vegetables and dressing together until everything is evenly coated.
- 6
Chill and Serve
Cover the coleslaw with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a side dish.
