House Made Coleslaw Recipe
Make House Made 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 Green Cabbage
Begin by shredding the green cabbage. Cut the cabbage into quarters, remove the core, and then use a sharp knife or a mandoline slicer to shred it into thin pieces.
- 2
Shred Red Cabbage
Next, shred the red cabbage in the same manner as the green cabbage.
- 3
Grate Carrots
Peel and grate the carrots using a box grater or a food processor until you have 1 cup of grated carrots.
Preparation of Dressing
- 4
Mix Dressing
In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, and 1 tablespoon of sugar.
- 5
Season Dressing
Add 1 teaspoon of celery salt, 1 teaspoon of salt, and 1 teaspoon of black pepper to the bowl and whisk all the ingredients together until smooth and creamy.
Combining Ingredients
- 6
Combine Vegetables and Dressing
Once the vegetables are prepared and the dressing is mixed, add the shredded green cabbage, shredded red cabbage, and grated carrots to the bowl with the dressing.
- 7
Toss Coleslaw
Use a large spoon or spatula to mix everything together until the vegetables are evenly coated with the dressing.
Chilling and Serving
- 8
Chill Coleslaw
Cover the coleslaw with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together.
- 9
Serve Coleslaw
After chilling, give the coleslaw a final toss and serve it chilled as a side dish.
