Coleslaw Recipe
Make 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 and red cabbage. Cut the cabbages into quarters and slice them thinly using a sharp knife or a mandoline. You should have about 4 cups of shredded green cabbage and 1 cup of shredded red cabbage.
- 2
Grate the Carrots
Peel the carrots and use a box grater or food processor to grate them. Measure out 1 cup of grated carrots.
- 3
Chop the Bell Pepper
Remove the seeds and stem from the green bell pepper. Chop it finely to yield about 1 cup.
Making the Dressing
- 4
Combine Dressing Ingredients
In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 1 teaspoon of celery salt, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well until smooth.
- 5
Mix Vegetables with Dressing
Add the shredded green cabbage, shredded red cabbage, grated carrots, and chopped green bell pepper to the bowl with the dressing. Toss until all the vegetables are evenly coated with the dressing.
Chilling and Serving
- 6
Chill the Coleslaw
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the coleslaw to chill.
- 7
Serve
Once chilled, give the coleslaw a good stir and serve as a side dish or topping for sandwiches.