Seriously Good Homemade Coleslaw

My favorite recipe for homemade coleslaw with the most delicious creamy dressing. This coleslaw is quick and easy to prepare. It’s even easy to make ahead of time. Switch to Easy Coleslaw Recipe

Very good coleslaw

How to make the best coleslaw

This coleslaw recipe is packed with bright, fresh flavors that will liven up whatever you serve it with. Try it as a sandwich filling, served with ultra-flavorful meats like braised beef or pulled pork. Or put something on your next hot dog or burger. You won’t believe how easy it is to make coleslaw at home. These are my top tips for that.

Homemade coleslaw with red and green cabbage

Which cabbage do I use best?

I like to use a combination of red and kale. when I make coleslaw. This makes the plate very pretty. However, you can only use one variety. Try kale, red cabbage, kale or Chinese cabbage.

For a different twist, try broccoli! Here’s our easy broccoli salad recipe that uses the same dressing as this recipe.

How to cut cabbage for coleslaw

No matter which type of sprouts you choose, the method of preparation is usually the same. This is like:

  1. Remove torn or bruised outer leaves.
  2. Quarter the cabbage, cut out the stalk.
  3. Cut the cabbage wedges into thin strips. You can shred by hand with a knife (like the photos below), use a mandolin, or use the shredding attachment on your food processor.
Cut cabbage for coleslaw
Cutting the cabbage into quarters will make it easier to remove the core.
grate the cabbage
For the best coleslaw, cut the cabbage into very thin strips.

Recipe link: Use a packaged coleslaw mix

Alternatively, you can buy bags of pre-shredded cabbage or coleslaw mix. They usually range from 10 to 16 ounces, so you may need one partner Bag for our recipe.

Substitute your favorite store-bought bag for the cabbage and carrot called for in our recipe. We’ve even seen pre-packaged coleslaw mixes with shredded broccoli stalks (delicious) and other veggies if you fancy trying something different.

My favorite coleslaw dressing

Our popular Coleslaw Dressing is quick to make and requires simple ingredients. It’s creamy, delicious and fresh.

mayonnaise It is the base and makes the dressing creamy. If we have a portion in the fridge, we like to use homemade mayonnaise.

Apple Cider Vinegar gives the vinaigrette a fresh, spicy note. You can substitute other types of vinegar, such as red wine vinegar or champagne vinegar.

Dijon mustard adds extra flavor and a little spice.

Celery Seeds Try the sweet celery and it really gives the dressing that extra something. It has a mild taste. So if you’re not a fan of celery, I recommend using at least some of the celery seeds called for in the recipe.

salt and pepper They are essential and bring together the flavors of the vinaigrette.

We don’t add sugar.. Some coleslaw recipes call for sugar. For our taste, cabbage and carrot are pretty sweet. If you don’t agree, add a teaspoon or two of sugar to the dressing before tossing it with the cabbage and carrot.

Add dressing

When you’re ready to toss the slaw, don’t pour the entire bowl of dressing. Instead, start with about two-thirds, toss it all together, and then see how much more your coleslaw needs the dressing.

If you decide it’s perfect just the way it is, don’t throw away the leftover coleslaw dressing! Store it in the fridge (it will last for days or even weeks). Use it as a spread on sandwiches, as a dip for vegetables, or as a sauce for roasted or grilled meats and vegetables.

Add dressing to coleslaw ingredients.
We add about two-thirds of the dressing first, then add more dressing if we think it’s necessary.

advice in advance

Coleslaw is easy to prepare ahead of time. Vegetables can be grated a day or two in advance and stored in a ziplock bag in the fridge.

As for the dressing, mix it up and store covered in the fridge for weeks. Combine cabbage, carrots and dressing the night before or the day of serving; We love that the veggies are still crispy.

The longer the cabbage sits in the coleslaw dressing, the softer and less crispy it will be.

What our readers say

If you don’t think our recipe will help you get the best coleslaw from scratch, check out what our readers are saying about the recipe! For more feedback see the comments section below.

“This is honestly the best coleslaw I’ve ever made or tasted.” – Judy

“Wow, amazing coleslaw!” – Bryant

“Amazing! I wanted to eat the whole bowl!” – Caitlin

More cabbage recipes

Updated recipe originally posted January 2015. Since it was posted in 2015 we have changed the recipe for clarity. – Adam and Joanne

Very good homemade coleslaw

With a generous helping of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but boring. Instead, it’s packed with crisp, fresh flavors that will wake up whatever you serve it with. Unlike some of the more traditional or popular coleslaw recipes, we don’t add any sugar to our coleslaw dressing. Try it as a sandwich filling, served with ultra-flavored meats like braised beef or pork. Or put it on your next hot dog or hamburger.

Sugar: Cabbage and carrots are pretty sweet. If you don’t agree, add a teaspoon or two of sugar (or honey) to the dressing before tossing it with the cabbage and carrot.

Makes about 10 servings

Watch us at the recipe

will need

1 medium cabbage (about 2 pounds), outer leaves removed

3 medium carrots, peeled and grated

1/2 cup lightly packed fresh parsley leaves, roughly chopped

1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe

2 tablespoons apple cider vinegar or more to taste

2 tablespoons Dijon mustard or coarsely ground mustard

1 teaspoon celery seed

1/4 teaspoon fine sea salt or more to taste

1/4 teaspoon freshly ground black pepper or more to taste

1 to 2 teaspoons sugar or honey, optionally add for a sweeter coleslaw

addresses

    Quarter the cabbage through the stalk, then cut through the stalk. Halve each quarter widthwise and grate finely. Place the shredded cabbage in a very large bowl (it holds 6-8 cups).

    Add the grated carrot and parsley to the cabbage and mix.

    In another bowl, combine mayonnaise, vinegar, mustard, celery seeds, salt and pepper. Experiment with acidity and spices, then adjust as desired. If the dressing tastes too sour and you prefer a sweeter coleslaw, add the optional sugar.

    Pour two-thirds of the vinaigrette over the cabbage and carrot and mix well. (Clean hands are the fastest tool.)

    If the coleslaw seems dry, add a little more dressing. Eat immediately or leave in the fridge for about an hour to allow the flavors to blend and the cabbage to soften.

Advice from Adam and Joanne

  • Cabbage – Use kale, red cabbage, kale or Chinese cabbage. For a multi-colored or multi-textured slaw, use a combination of two varieties.
  • Store-bought pre-shredded coleslaw mix: You can purchase bags of pre-shredded coleslaw or coslaw mix. They usually range from 10 to 16 ounces. Simply substitute your favorite bag of groceries for the cabbage and carrot requested in our recipe above.
  • Prepare: Vegetables can be grated a day or two ahead and stored in a ziplock bag in the fridge. As for the dressing, mix it up and store covered in the fridge for weeks. Combine cabbage, carrots and dressing the day before or the day of serving; We love that the veggies are still crispy. The longer the cabbage sits in the coleslaw dressing, the softer it will become.
  • Leftover Dressing – Can be used as a spread, vegetable dip, served with coleslaw or with grilled or roasted vegetables, chicken or meat.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values. We left out salt and sugar as you may need to add more to taste.

If you try this recipe, take a picture and tag it #inspiredtaste. We love seeing your creations instagram Y Facebook! Find us: @inspiredtaste

Nutritional value per serving: calories 183 / protein 2 g / carbohydrates 7g / fiber 3g / total sugar 4g / total fat 17g / Saturated Fatty Acids 3g / cholesterol 9mg

AUTHOR: Adam and Joanne Gallagher



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Source : inspiredtaste.net

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