The Perfect Coleslaw Recipe! You have to try it!

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cabbage

🥗Healthier: kale

💰Cheaper: green cabbage

Kale adds nutrients and a different flavor profile

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness with potential health benefits

Cut the whole head of green cabbage in half, lay it flat, cut it in half again, and shred it into thin strips with a knife.

Shred half a head of red cabbage in the same manner as the green cabbage.

Grate the carrots by hand for finer, thinner shreds, or use pre-shredded carrots if preferred.

Shred the red onion using a cheese grater to incorporate its flavor without overpowering the coleslaw.

In a mixing bowl, combine 1 cup of mayonnaise, 1/4 cup of Dijon mustard, and 1/4 cup of lemon juice to create the dressing.

Add 2 tablespoons of sugar, 1 teaspoon of celery seeds, and 1 teaspoon of poppy seeds to the dressing mixture.

Season the dressing with salt and cracked black pepper to taste, adjusting as necessary since cabbage absorbs salt.

Set the dressing aside or refrigerate until ready to mix with the vegetables.

Mix the shredded cabbage, red cabbage, carrots, and red onion together in a large bowl.

Pour the dressing over the vegetable mixture just before serving and gently toss to combine, being careful not to bruise the cabbage.

Serve immediately for the best texture and flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens