Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, coleslaw. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. Try Our Tasty & Easy-To-Make Side Dish Recipes Online. When people think of coleslaw, they think of that bowl of soggy, shredded cabbage sitting at the end of the picnic table.
Coleslaw is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Coleslaw is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have coleslaw using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Coleslaw:
- Take Veggies:
- Take 1 Small Cabbage
- Prepare 1 Large Carrot
- Prepare 1/4 Large Red Onion (1/2 if it's small)
- Take Dressing:
- Prepare 1 Cup Mayo
- Make ready 2 Tbsp Apple Cider Vinegar
- Take 1 Tbsp Worcestershire
- Prepare 3 Tsp Lemon Juice
- Prepare 3 Tbsp Granulated Sugar
- Prepare 1 Tsp Kosher Salt
- Take 1/2 Tsp Fresh Black Pepper
- Make ready 1 Tbsp Water
- Prepare 1/2 Tsp Dried Parsley
Make coleslaw dressing: In a small mixing bowl whisk together the mayonnaise, apple cider vinegar and honey. If needed season with a bit of salt. Pour dressing over shredded cabbage mixture: Place shredded coleslaw mix in a large bowl then pour the dressing mixture over. Toss together: Toss to evenly coat.
Instructions to make Coleslaw:
- Slice or chop your vegetables how you like them and place in a bowl. I sliced all mine thin. In a separate bowl mix your ingredients for your dressing. Make sure you taste it and I recommend let it sit in the fridge for at least 20 minutes to let the flavors meld together. Once the dressing tastes good to you mix it in to your veggies. Once combined well cover and place in fridge for a minimum of 1 hour.
- This coleslaw goes perfect over pulled pork sandwiches.
- It will last up to 3 days covered in your fridge. - **The longer it sets the more the salt and acid breaks down the slaw and you'll notice it get a little runny. That's fine just strain it if you like.
We have homemade coleslaw at least once a week, usually with fish, and often with burgers or hot dogs. This coleslaw recipe (our way of preparing it) is ridiculously easy with cabbage, carrot, and onions gently mixed and coated with mayonnaise, a dab of yellow mustard (which by the way is just Dijon mustard with some added turmeric), vinegar, and black pepper. For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois This coleslaw is a great side dish to bring to summer potlucks, and pairs well with recipes like Slow Cooker Pulled Pork, tacos (especially fish tacos), lunch wraps with deli meat, hot dogs, and more. I don't recommend it, as raw cabbage does not freeze well.
So that is going to wrap this up with this special food coleslaw recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
