Classic Coleslaw Recipe
Crunchy mix of white and red cabbage with julienned carrots in a tangy mayonnaise dressing are simply delicious.
Servings: 8
Equipment
- This is an affiliate link.Mandoline
- This is an affiliate link.Julienne peeler
Ingredients
- 1/2 head (3 cups) small white cabbage thinly sliced
- 1/4 head (1 cup) small red cabbage thinly sliced
- 2 carrots julienned or grated
- 20g / 1/2 cup chopped cilantro optional
- 125ml / 1/2 cup mayonnaise
- 1/2 tsp white wine vinegar or apple cider vinegar
- 1 tsp This is an affiliate link.Dijon mustard
- salt and pepper to taste
Instructions
- Slice the white and red cabbage thinly. Use a mandoline if you have one. Grate the carrots or use a julienne vegetable peeler to cut them into long thin strips. Chop up the cilantro leaves if using. Combine all ingredients in a large bowl.
- Mix the mayonnaise, white wine vinegar and Dijon mustard in a small bowl. Add the dressing to the slaw and toss to combine. Season with salt and pepper to taste.
Nutrition
Calories: 124kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 416mg | Potassium: 138mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2877IU | Vitamin C: 18mg | Calcium: 24mg | Iron: 1mg