How to Make Classic Coleslaw

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice is a fresh alternative and white vinegar is often cheaper.

Shred about 2-3 cups of purple cabbage.

Shred green cabbage using a food processor to achieve a 3-to-1 ratio of green to purple cabbage.

Shred 3-4 carrots.

Shred half of a sweet Vidalia onion and add it to the cabbage mixture.

Combine all shredded vegetables in a mixing bowl, aiming for 8 cups total.

In a separate bowl, mix 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons red wine vinegar or apple cider vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt.

Drizzle the dressing over the coleslaw mixture and toss to combine.

Taste to adjust seasonings if necessary.

Cover with plastic wrap and refrigerate for 1-2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens