Sweet and Tangy Coleslaw Recipe
This classic and easy Coleslaw Recipe is made with crisp cabbage and carrots in a creamy, sweet and tangy homemade dressing!
Servings: 12 servings
Calories: 189kcal
Ingredients
- 1 cup mayonnaise we prefer to use full fat for the best flavor and texture
- 2 Tbsp lemon juice fresh is best
- 2 Tbsp apple cider vinegar
- 1/2 cup granulated sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp ground celery seed
- 1/3 cup minced red onion
- 1/3 cup chopped fresh parsley
- 8 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 2 cups thinly shredded carrots
Instructions
Prepare
- Make sure onion, parsley, cabbages and carrots are chopped/sliced/shredded.
- Gather a large mixing bowl (one that has a lid is great, otherwise you'll need some foil or plastic wrap).
Make the dressing
- To the large mixing bowl, add mayo, lemon juice, vinegar, sugar, salt, pepper, and celery seed. Whisk until smooth and combined.
Toss and combine
- To the bowl, add onion, parsley, green cabbage, red cabbage and shredded carrots. Toss until well combined and coated.
Chill
- Cover and refrigerate at least 2 hours, or longer if you prefer a softer coleslaw.
Serve
- Before serving, toss/stir coleslaw once more to redistribute dressing that may have settled at the bottom of the bowl. Then serve chilled, with a sprinkle of extra pepper if desired.
Notes
- This recipe makes a large amount of coleslaw, which I estimate to be about 12 roughly 1 cup servings. Of course, feel free to make your servings any size you'd like.
- Please feel free to adjust the sugar amount to your tastes.
- White wine or red wine vinegar can be used in place of the apple cider vinegar if you prefer.
Nutrition
Calories: 189kcal | Carbohydrates: 15g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 341mg | Potassium: 213mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3929IU | Vitamin C: 30mg | Calcium: 40mg | Iron: 1mg
