Creamy Coleslaw
This Creamy Coleslaw is a classic summer side dish that has an amazing, crunchy texture and incredible flavor.
Ingredients
- 6 cups shredded cabbage about 1/2 a large cabbage
- 1 cup shredded red cabbage about 1/4 medium cabbage
- 1 cup shredded carrots about 1 large carrot
- 1 1/2 cups mayonnaise
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon fresh lemon juice
- 4 teaspoons honey
- 1 tablespoon prepared horseradish
- 2 teaspoons celery seeds
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh dill optional
Instructions
- Start by finely shredding the cabbages, and carrot until you have thin strand-like ribbons of veggies.
- Grab large mixing bowl and start on the dressing. To the bowl, add mayonnaise, apple cider vinegar, lemon juice, honey, horseradish, celery seeds, salt and pepper. Whisk that together until thoroughly combined.
- In a separate large mixing bowl, add all of your veggies.
- Pour the homemade coleslaw dressing over the shredded cabbage and carrots, and toss well to combine. Garnish with dill if you'd like, cover, and let it sit in the fridge for an hour to soak up all the flavors. Toss once more before serving and enjoy!
Notes
Storage - Store the leftover coleslaw covered in an airtight container in the fridge for up to 3-4 days. Before you serve your leftovers, toss the batch of coleslaw to evenly incorporate the dressing, because it's likely to sink to the bottom.
You might even find that the coleslaw tastes better the 2nd or even 3rd day of sitting in the fridge!
Nutrition
Calories: 426kcal | Carbohydrates: 11g | Protein: 2g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 589mg | Potassium: 221mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3670IU | Vitamin C: 28mg | Calcium: 54mg | Iron: 1mg
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