RECIPE VIDEO ABOVE. A really great Coleslaw doesn't have tons of ingredients in it - just cabbage and carrot. It's really all about the dressing! Serve as a side salad or pile onto sandwiches. A terrific summer salad that's even better the next day. Try this on BBQ Pulled Pork Sandwiches! User slider to scale recipe - click on servings.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Keyword: Coleslaw, Coleslaw Recipe
Servings: 6- 8 people
Author: Nagi | RecipeTin Eats
7cupsgreen cabbage, finely shredded (Note 1)
1medium carrot, shredded (1 1/2 cups)
1/2cupHellman's mayonnaise(or other whole egg mayo)
1/2cupsour cream or yoghurt,full fat is best
1 1/2tbspapple cider vinegar(or sub with white wine vinegar)
Mix Dressing ingredients together.
Place cabbage and carrot in a bowl. Pour over Dressing, toss well. Set aside for at least 20 minutes before serving, preferably 2 hours - this will make the cabbage go limp as it should, and also draw moisture out of the cabbage and carrot to thin out the dressing. Overnight is even better!
Toss well before serving.
1. 7 cups of shredded cabbage is less than half a medium sized cabbage, 1/4 of a large one (i.e. just smaller than the size of a basketball).2. MAKE AHEAD: Coleslaw that's already dressed is terrific for 2 days, still very good on Day 3, and still good up to 5 days.You can also place carrot and cabbage in a ziplock bag, squeeze out excess air then refrigerate for up to 5 days. Make the dressing and store in the fridge separately. Then dress before serving (remember to set aside to wilt!).3. This recipe serves 6 - 8 as a side. It makes enough for one batch of the BBQ Pulled Pork Sandwiches.3. VARIATION suggestions from readers (and some from me!): Add chopped or sliced onions Add shallots/scallions finely sliced on the diagonal Swap out some of the green cabbage for red cabbage (love the colour) Granny smith apples cut into batons (YUM that would be fantastic!)4. Nutrition per serving, assuming 8 servings.