Crunchy Symphony: Bold Flavor-Packed Coleslaw
A refreshing, zesty coleslaw that’s perfect for summer gatherings, featuring green and red cabbage, shredded carrots, and a creamy dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 small head of green cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup red cabbage, shredded
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- Salt and pepper to taste
- Optional: chopped herbs, like parsley or cilantro, for garnish
- Optional: diced jalapeños for heat
Instructions
- Shred the cabbage: Start by carefully shredding the green cabbage and red cabbage.
- Prepare the carrots: If you’re shredding fresh carrots, get them on the coarse grater side for maximum crunch.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and sugar until fully combined.
- Combine the mixture: Pour the dressing over the shredded veggies and mix everything together gently.
- Final touches: If you’re using optional ingredients like chopped herbs or jalapeños, fold them in at this stage.
- Serve: Plate it in a large bowl or serve individual portions on crisp lettuce leaves.
Notes
For a creamier coleslaw, feel free to add a tad more mayo. If you want a healthier twist, substitute Greek yogurt for mayonnaise.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
Keywords: coleslaw, side dish, summer salad, crunchy, vegetarian, barbecue, homemade