Quick and Easy Coleslaw Recipe

5 from 1 vote

Quick and Easy Coleslaw Recipe

This easy coleslaw recipe works for any occasion. It's great on everything, from a salad to a topping for a great sandwich or slider. This is the best coleslaw recipe you want in your recipe box.

Prep Time15

Cook Time0

Total Time20

Course: Appetizer

Cuisine: American, southern

Diet: Gluten Free, Low Fat, Vegetarian

Servings: cups

Author: Mary Cressler

Cost: $7.00

Equipment

1 Mandolin
1 box grater

Ingredients

3 cups shredded savoy cabbage (shredded with mandolin)
3 cups shredded purple cabbage (shredded with mandolin)
1 cup shredded carrots (grated using a box grater)

Coleslaw Dressing

2 tablespoons mayonnaise (we used Kewpie, Duke's is a great alternative)
2 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
⅛ teaspoon kosher salt
3 turns freshly cracked pepper

Instructions

Shred: Use a mandolin (with a guard) to shred the green and red cabbage. Use a box grater to shred the carrots. If you don't have a mandolin you can use a good chef's knife to cut into very thin strips.
Mix Dressing: In a small bowl combine the mayo, mustard, lemon juice, and salt. Save the pepper until you dress the salad. Whisk to combine. Adjust the flavor based on your preference.
Combine: In a large bowl combine and toss together the cabbage and the carrots. Pour the dressing and mix with tongs. We like to pick up and rotate the slaw until the dressing completely coats everything. Then add the freshly cracked pepper and mix one last time.

Notes

Mayo: The quality of mayo is going to matter. We prefer the tangy more acidic flavor of Kewpie or Duke's. If your mayo is not as acidic then use more lemon juice or Dijon mustard.

Make Ahead and Storing: You can make this easy coleslaw recipe one day before eating. Be sure it's stored in the refrigerator covered. After making it, consume within 2 days and store in an airtight container in the refrigerator.

Nutrition