Description
This is my mom’s recipe for coleslaw. It’s basic, easy, and perfect for any picnic, barbeque, or holiday get-together. It’s made in a few minutes and ready to eat in 30 minutes!
Ingredients
Units
Scale
- 14 oz shredded cabbage (See NOTES 1 for Substitutions)
- 2 oz carrots (See NOTES 1 for Substitutions1)
- 1/2 cup honey (See NOTES 2 for Substitutions)
- 1 Tablespoon apple cider vinegar
- 1 cup mayonnaise (See NOTES 3 for Substitutions)
- Salt (to taste)
- pepper (to taste)
Instructions
- In a medium-size bowl, whisk together the mayonnaise, vinegar, honey, salt, and pepper.
- Add the shredded veg or coleslaw package to the bowl. Toss until the dressing is completely combined.
- Let it sit for 30 minutes (or longer) in the fridge. Serve with your favorite meat (I love to use this to top pulled pork, chicken, and fried fish sandwiches)
Equipment
All-Clad Stainless Steel Whisk
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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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- Coleslaw vegetables:
- Shredded coleslaw mix (1lb bag)
- Combinations of Radishes, Carrots, Broccoli, and Purple/Green Cabbage in any ratio, just make sure that the total weight is 1 lb or 16 oz.
- agave syrup, or basic cane sugar or skip it completely, but I will warn you, the sweetness is what makes this coleslaw so good.
- Greek yogurt, sour cream, or vegan mayo (all with a 1 to 1 ratio of substitute to mayo)
Nutritional Facts:
These numbers are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad, Sides
- Cuisine: American
Nutrition
- Calories: 271
- Sugar: 19
- Sodium: 193
- Fat: 21
- Saturated Fat: 3
- Carbohydrates: 21
- Fiber: 1
- Protein: 1
- Cholesterol: 12
