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
Slice the Cabbage
Remove the outer leaves of the green and red cabbage, then cut them into quarters. Remove the core and slice the cabbage thinly until you have about 4 cups of green cabbage and 2 cups of red cabbage.
- 2
Grate the Carrots
Peel the carrots and then use a box grater or a food processor to grate them until you have about 2 cups.
- 3
Chop the Bell Pepper
Remove the seeds and stem from the green bell pepper, then chop it finely to yield about 1 cup.
Mixing the Dressing
- 4
Combine Ingredients
In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
- 5
Whisk Together
Using a whisk, mix the dressing ingredients together until smooth and well combined.
Combining the Coleslaw
- 6
Add Vegetables to Dressing
Add the sliced green cabbage, grated carrots, sliced red cabbage, and chopped green bell pepper to the bowl with the dressing.
- 7
Toss to Combine
Using tongs or two large spoons, gently toss the vegetables in the dressing until everything is evenly coated.
Chill and Serve
- 8
Refrigerate
Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld.
- 9
Serve
Stir the coleslaw again before serving. Enjoy your fresh coleslaw as a side dish or topping for sandwiches!
