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–+ servings
top down view of coleslaw in a bowl, a spoon and napkin.

Classic Coleslaw Recipe

Julia Frey of Vikalinka
Crunchy mix of white and red cabbage with julienned carrots in a tangy mayonnaise dressing are simply delicious.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 1 minute
Course Side Dish
Cuisine American
Servings 8
Calories 124 kcal

Ingredients
  

  • ½ 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
  • ½ tsp white wine vinegar or apple cider vinegar
  • 1 tsp 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: 124kcalCarbohydrates: 4gProtein: 1gFat: 12gSaturated Fat: 2gTrans Fat: 1gCholesterol: 7mgSodium: 416mgPotassium: 138mgFiber: 1gSugar: 2gVitamin A: 2877IUVitamin C: 18mgCalcium: 24mgIron: 1mg
Keyword coleslaw
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