Creamy Coleslaw
20m prep 0s cook 50m ready
A creamy coleslaw with a balance of vinegar and sweetness, featuring celery seed. Perfect for summer barbecues, especially with pulled pork or ribs.
Ingredients
- 1 head green cabbage
- 2 medium carrots peeled
- 1 medium shallot finely chopped
- 3/4 cup mayonnaise
- 2 tbsp sugar
- 0.5 medium lemon juiced
- 2 tbsp white wine vinegar or unseasoned rice vinegar
- 1/2 tsp celery seeds
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 26.2 mg
- Iron: 0.42 mg
- Magnesium: 8.56 mg
- Phosphorus: 21.8 mg
- Potassium: 158 mg
- Zinc: 0.15 mg
Let's Cook
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Step 1.
Quarter and core the cabbage using a chef's knife. Cut each wedge thinly into fine shreds and place in a large serving bowl.
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Step 2.
Using a box grater, shred the peeled carrots on the large holes. Add the shredded carrots and finely chopped shallot to the bowl with the cabbage.
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Step 3.
In a small bowl, whisk together the mayonnaise, sugar, lemon juice, white wine vinegar, celery seeds, salt, and pepper until smooth.
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Step 4.
Pour the dressing over the cabbage mixture and toss until well combined.
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Step 5.
Cover the bowl and refrigerate for at least 30 minutes and up to 4 hours before serving to allow flavors to meld. The coleslaw will keep for up to 2 days in the refrigerator.
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