Best Homemade Coleslaw Recipe

• porcje: 8 servings
• czas aktywny: 15 minutes
• całkowity czas: 4 hours 15 minutes

Składniki

1 small cabbage (shredded and chopped (about 6 cups)

1 large carrot (shredded)

1 cup mayonnaise

⅓ cup granulated sugar

2 tbsp apple cider vinegar

1 ½ tsp lemon juice (fresh lemon juice)

1 tsp salt (more or less to taste)

⅛ tsp pepper (more or less to taste)

Wskazówki

Cut the cabbage in half and remove the core from each side.

Using a sharp knife cut the cabbage in very thin slices, then chop the slices into small pieces. Place the prepared cabbage in a large mixing bowl.You can use a food processor to slice or shred the cabbage, or you can also use a box grater to shred the cabbage and carrot. Lightly salting shredded cabbage for 20 to 30 minutes draws out excess moisture before the dressing is added. This simple step helps prevent watery coleslaw, especially if you're making it several hours ahead.

In a medium bowl, combine mayonnaise, sugar, vinegar, lemon juice, salt, and pepper. Mix until smooth and creamy.

Pour the slaw dressing over the cabbage and carrots. Thoroughly mix to combine. Refrigerate until ready to serve.Cole slaw is always better after sitting for a day, make sure to mix the slaw a few times as it sits in the fridge.

Wartości Odżywcze

• Kalorie: 246 kcal
• Tłuszcz Całkowity: 21 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 18 g
• Tłuszcz Trans: 0.1 g
• Cholesterol: 12 mg
• Sód: 485 mg
• Węglowodany Całkowite: 14 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 11 g
• Białko: 1 g