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 the cabbage into quarters and remove the core. Shred the cabbage using a sharp knife or food processor until you have about 4 cups of shredded green cabbage and 2 cups 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 2 cups of grated carrots.
Making the Dressing
- 3
Combine Dressing Ingredients
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery salt, and black pepper until smooth and well combined.
- 4
Adjust Seasoning
Taste the dressing and add salt as needed to enhance the flavors.
Tossing the Coleslaw
- 5
Mix Vegetables and Dressing
In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, and grated carrots. Pour the dressing over the vegetables.
- 6
Toss to Combine
Using tongs or salad servers, gently toss the vegetables with the dressing until everything is evenly coated.
Chilling and Serving
- 7
Refrigerate
Cover the coleslaw with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
- 8
Serve
After chilling, give the coleslaw a gentle toss and serve it cold as a side dish.
