Best Homemade Coleslaw Recipe

• servings: 8 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 246 kcal
• Total Fat: 21 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.1 g
• Cholesterol: 12 mg
• Sodium: 485 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 2 g
• Total Sugars: 11 g
• Protein: 1 g