An easy Classic Coleslaw Recipe with crisp carrots and cabbage in a creamy, sweet and tangy homemade dressing. Coleslaw is the perfect side dish for potlucks, parties and cookouts.
Classic recipes like Cucumber Tomato Avocado Salad, timeless Egg Salad and of course homemade coleslaw never go out of style. Sometimes the simplest recipes are truly the best.
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Hey, hey. Valentina with VALENTINA’S CORNER sharing our traditional coleslaw recipe.
Though you can purchase a store-bought coleslaw dressing and mix, nothing beats the homemade version. Not only is it so easy and quick to make, it requires minimal ingredients that you likely already have in your fridge. Crunchy shredded cabbage with carrots in a creamy dressing – so good!
Once you have a great coleslaw base, you can spruce it up with different flavors and textures. Try mix-ins like:
How to Make Coleslaw-
Unlike most salads that are time-consuming, coleslaw is really quick to make and can be completely ready in just 10 minutes!
How to Shred Cabbage:
You can either shred the cabbage with a mandolin slicer or by hand with a sharp knife. Use a mandolin slicer if you like your coleslaw shredded fine and uniform in size. Shredding by hand will work if you prefer chunky cabbage.
We used our favorite julienne slicer for the carrots.
A good coleslaw dressing can really make or break a recipe. This homemade slaw dressing is amazing, it’s creamy and tangy and not overly sweet. I love that the dressing only uses 5 ingredients! To prepare the dressing, combine all of the ingredients until well-incorporated and creamy.
What Goes with Coleslaw? It’s so versatile. That is
The beauty of coleslaw! It can be served as a side , or a salad to a good crockpot roast meat or even great piled onto a BBQ Chicken or Pulled Pork sandwich.
Can you Make Coleslaw in Advance?
Yes, coleslaw is great to prepare in advance. If you’re making it for a party or brunch, prepare the salad per instructions and keep the salad unmixed and covered, keep the dressing in a container. Mix the salad and add the dressing before serving.
For the best flavor and quality, keep the coleslaw covered and refrigerated. It will last 2-3 days in the refrigerator . NOTE: Cabbage does not freezetherefore and well, freezing the coleslaw isn’t a good idea.