Salada Coleslaw Recipe
Make Salada Coleslaw Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coleslaw Vegetables
Dressing
Method
Coleslaw Vegetables
- 1
Prepare cabbages
Remove any outer wilted leaves from the green and red cabbages. Cut each cabbage into quarters, remove the core, then thinly slice or shred until you have about 6 cups total (4 cups green, 2 cups red). Transfer the shredded cabbage to a large mixing bowl.
- 2
- 3
Add herbs
Chop fresh parsley and add 2 tablespoons to the vegetable mixture. Toss lightly to combine so the ingredients are evenly distributed while you make the dressing.
Dressing
- 4
Whisk dressing
In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup plain yogurt (or sour cream), 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon celery seed if using. Whisk vigorously until smooth and the sugar is dissolved. Taste and adjust seasoning: add a little more vinegar if you prefer brighter acidity, or a pinch more sugar if you prefer sweeter.
- 5
- 6
Rest and chill
Cover the bowl and refrigerate the coleslaw for at least 30 minutes (preferably 1 hour) to allow flavors to meld and the cabbage to soften slightly. Toss again just before serving to redistribute any dressing that settled.
- 7
Final seasoning and serve
Taste the coleslaw after chilling and adjust salt and pepper to taste. Serve chilled as a side salad or topping for sandwiches, burgers, or grilled meats.