Classic Coleslaw with Mayo
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October 14, 2019
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Creamy coleslaw with a delicious mayonnaise and mustard dressing. This is a classic salad recipe that's been popular for decades, and will be a hit with the whole family.
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Image by: Thora Toft Prep time: 20 minutes Makes: 4 servings Difficulty: Easy
• Gluten free • Dairy free • Egg free • Grain free • Soy free • -
Cabbage is usually much less expensive than lettuce, so it's great when you're on a budget or you're feeding a crowd.
Use all organic ingredients. Ensure any packaged spices are labeled certified gluten free, and any jarred items are labeled gluten free.
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Ingredients:
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• 4 cups Cabbage, sliced (can include 1 cup of red cabbage) • 1/4 of a medium Sweet Vidalia onion, grated or finely diced • 1 large Carrot, shredded • 1/4 cup Homemade Mayonnaise • 1 tablespoon Lemon juice, fresh squeezed, or white wine vinegar • 1 tablespoon Homemade Yellow Mustard or Dijon Mustard • 1/4 teaspoon Salt, or to taste • 1/4 teaspoon Black pepper, or to taste Optional Ingredients:• 1 teaspoon Sugar • 1 tablespoon Honey • 1/4 cup Celery, shredded or finely diced • 1/2 teaspoon Celery seeds -
Substitutions and Notes:
- Mayonnaise: You can use plain, unsweetened Greek yogurt instead of the mayonnaise. It will have a milder flavor, so you may need to season it a bit more.
- Vinegar: You can use any type of vinegar that you like instead of lemon juice or white wine vinegar. The type you choose will change to taste quite a bit, so experiment with your favorite kinds.
Directions:
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- You can shred the cabbage with a vegetable shredder, or slice thinly with a large knife, or use a food processor. Shred or chop the onion. Shred the carrot. Shred or chop celery, if using. Combine in a large bowl and toss to combine.
- In a small bowl, combine the mayonnaise, lemon juice, mustard, salt and pepper. Also add honey, sugar or celery seeds, if using.
- Drizzle the dressing over the coleslaw mixture. Toss to coat well.
- Cover with an air tight lid or plastic wrap, and refrigerate for 1 to 2 hours to allow flavors to blend.
- This salad should be eaten within a day, for the best results, but will keep for about 3 days if well sealed and refrigerated.
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Enjoy!
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