Creamy Coleslaw
Crunchy cabbage and shredded carrots combine with a creamy dressing to make the perfect side dish for chicken, pork and fish.
Servings: 8 servings
Equipment
- 1 food processor or handheld grater
Ingredients
- 5 cups shredded green cabbage
- 1 cup shredded carrots
- 2/3 cup mayonnaise
- 2 tablespoons milk
- 1 tablespoon sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon celery seeds
Instructions
- Shred the cabbage and carrots in a food processor or by using the large holes on a handheld grater.
- Make the dressing by mixing dressing ingredients in a large bowl with a whisk until creamy and combined.
- Add the shredded cabbage to the dressing and stir thoroughly. Cover and place in the refrigerator for at least two hours or overnight.
Notes
What changes can I make?
- You can make slaw with a variety of shredded veggies, not just cabbage. Replace the cabbage with shaved brussels sprouts or finely chopped broccoli, add the dressing and some crumbled bacon to make a delicious variation of this slaw.
- Add dried cranberries to coleslaw to give it a sweet, fruity punch of flavor.
- Add some julienned slices of tart apple to make a crisp fall version of creamy coleslaw.
- Use plain Greek yogurt to replace the mayonnaise to save on calories and add protein to the slaw.