This coleslaw recipe is easy to make and has a wonderful classic coleslaw taste!
This coleslaw recipe makes 4 cups of coleslaw.
Shred 1/2 a cabbage and 2 carrots in a food processor, then make a dressing using mayonnaise, lemon juice, sugar, salt, and pepper.
It’s a classic recipe and just that easy!
Get the recipe below!
Classic Coleslaw
Ingredients
- 1/2 Medium Cabbage
- 2 Large Carrots
- 3/4 cup Mayonnaise
- 4 TBSP Lemon Juice
- 5 TBSP White Sugar
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Wash your cabbage and carrots. Peel your carrots and cut off the ends.
- Shred your cabbage and carrots in a food processor.
- In a separate bowl, whisk together the mayo, lemon juice, sugar, salt, and pepper.
- Add your shredded cabbage and carrots to your dressing until you are happy with your dressing and cabbage/carrot ratio.
- Refrigerate coleslaw for at least 3 hours before serving.
How Should I shred my cabbage and carrots?
I prefer to shred my cabbage and carrots in my food processor.
If you want to adjust exactly how many carrots you want to add to your cabbage, you can shred the cabbage and carrots individually and add the carrots into your shredded cabbage little by little.
Make sure to wash your cabbage and coleslaw before getting started.
I like to mix a couple tablespoons of vinegar with a big bowl full of water when washing my produce.
Rinse your veggies thoroughly after cleaning them with the vinegar/water mixture.
After washing your cabbage and carrots, cut off each end of your carrots and peel them before putting them through your food processor.
You can also shred your cabbage and carrots by hand instead of putting them in the food processor.
Be sure to still wash your cabbage and carrots, and peel your carrots first if you choose to shred them by hand!
How should I mix my dressing?
There is no particular order you need to mix your coleslaw dressing in.
Just throw all of your ingredients into a bowl, and whisk until combined.
Why do I need to wait 3 hours before eating my coleslaw?
It’s best to stick your combined coleslaw into the refrigerator and wait a few hours before eating it.
This helps make the coleslaw more flavorful.
Put your coleslaw in a sealed container with a lid and let it sit in your refrigerator.
Don’t leave it out on your counter, or the mayonnaise can spoil!
If you’re in a pinch and are ready to serve your coleslaw right away — that’s okay, too!
The taste will be BEST after a few hours, but it’s okay to serve it right away, too!
How long is coleslaw good for?
You can keep your coleslaw in a sealed container in the refrigerator for up to one week.
After that, it’s probably better to play it safe and toss any leftovers.
How much coleslaw does this recipe make?
This recipe makes about 4 cups of coleslaw.
This amount can vary based off of how large your cabbage and carrots are, but 4 cups is around how much it makes.
It’s the perfect amount to bring as a side dish to a family gathering!
It’s also the perfect amount to keep in your refrigerator and use as a side dish at lunch or dinnertime throughout your week!
What should I pair coleslaw with?
Coleslaw is great to pair with lunch foods like sandwiches, chips, hot dogs, burgers, or pulled pork.
It’s also great to use as a “green” at dinnertime! I add it to our plates next to meatloaf, roast chicken, potatoes, and ham!
Leave a Reply