Dinner Size Coleslaw Recipe
Make Dinner Size 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 from the green and red cabbage. Cut them into quarters and shred them using a sharp knife or a food processor until you have about 4 cups of shredded cabbage.
- 2
Grate the Carrots
Peel the carrots and grate them using a box grater or a food processor. You need about 2 cups of grated carrots.
- 3
Chop the Green Onions
Trim the roots off the green onions and chop them finely, measuring about 1 cup.
Mixing the Dressing
- 4
Combine Dressing Ingredients
In a large mixing bowl, combine 1 cup of mayonnaise, 3 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of celery seed.
- 5
Whisk the Dressing
Using a whisk, mix the dressing ingredients thoroughly until smooth and well combined.
Combining Ingredients
- 6
Mix Vegetables with Dressing
Add the shredded green cabbage, shredded red cabbage, grated carrots, and chopped green onions to the bowl with the dressing. Toss well to coat all the vegetables evenly with the dressing.
Chilling and Serving
- 7
Chill the Coleslaw
Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld.
- 8
Serve
Once chilled, give the coleslaw a good stir. Serve it as a side dish with your favorite main course.
