Ingredients with Measurements:
- 1/2 head of green cabbage, shredded
- 1/2 head of red cabbage, shredded
- 2 medium carrots, grated
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon celery seed
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Grater
Step-by-step instructions:
1. In a large mixing bowl, combine the shredded green and red cabbage and grated carrots.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper until smooth.
3. Pour the mayonnaise sauce over the cabbage and carrot mixture and toss until evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Refrigeration time: 30 minutes
Total time: 45 minutes
5. Temperature:
No cooking required.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 150
Fat: 11g
Saturated Fat: 2g
Cholesterol: 8mg
Sodium: 220mg
Carbohydrates: 13g
Fiber: 3g
Sugar: 9g
Protein: 2g
Substitutions for ingredients:
- You can use white cabbage instead of red cabbage.
- You can use lemon juice instead of apple cider vinegar.
- You can use agave nectar instead of honey.
- You can use whole grain mustard instead of Dijon mustard.
Variations:
- Add chopped fresh herbs such as parsley, cilantro, or dill for extra flavor.
- Add sliced red onion or green onion for extra crunch.
- Add chopped apples or raisins for a sweet twist.
- Add sliced jalapeños or hot sauce for a spicy kick.
Tips and tricks:
- Shred the cabbage and grate the carrots using a food processor for faster preparation.
- Make the coleslaw a day ahead of time for the flavors to meld together.
- Use a slotted spoon to serve the coleslaw to avoid excess sauce.
Storage instructions:
Store the coleslaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
No reheating required.
Presentation ideas:
Serve the coleslaw in a large bowl or on individual plates.
Garnishes:
Garnish with chopped fresh herbs or sliced jalapeños.
Pairings:
This coleslaw pairs well with grilled meats, sandwiches, and burgers.
Suggested side dishes:
Serve this coleslaw with baked beans, potato salad, or corn on the cob.
Troubleshooting advice:
If the coleslaw is too dry, add more mayonnaise or apple cider vinegar. If it is too wet, strain out some of the excess sauce.
Food safety advice:
Keep the coleslaw refrigerated until ready to serve to prevent bacterial growth.
Food history:
Coleslaw originated in the Netherlands in the 1700s and was originally made with a vinegar-based dressing.
Flavor profiles:
This coleslaw has a sweet and tangy flavor with a creamy texture.
Serving suggestions:
Serve this coleslaw as a side dish or as a topping for sandwiches and burgers.
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