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
Optional Add-ins
Method
Vegetable Preparation
- 1
Shred the Cabbage
Remove the outer leaves of the green and red cabbage. Cut them in half and remove the core. Shred or finely slice the cabbage using a sharp knife or a food processor to yield approximately 4 cups of shredded green cabbage and 1 cup of shredded red cabbage.
- 2
Grate the Carrot
Peel the carrot and use a box grater or food processor to grate it until you have about 1 cup.
- 3
Chop the Bell Pepper (optional)
If using, remove the seeds and stem from the bell pepper. Dice it into small pieces to yield about 0.5 cup.
Dressing Preparation
- 4
Mix the Dressing
In a large mixing bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Whisk together until smooth and well blended.
Combine and Serve
- 5
Combine Vegetables with Dressing
Add the shredded green cabbage, shredded red cabbage, grated carrot, and diced bell pepper (if using) to the bowl with the dressing. Toss everything together until the vegetables are well coated with the dressing.
- 6
Add Optional Ingredients
If desired, sprinkle in celery seeds and raisins or dried cranberries, and mix well to incorporate.
- 7
Chill and Serve
Cover the coleslaw with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.
