Quick and Easy Coleslaw
Coleslaw is the perfect tangy side dish to complement summer BBQ menus or a plate of Trinidadian pelau. It has a crisp texture and a slightly creamy dressing with just the right sweetness and acidity.
Ingredients
- 5 cups green cabbage, thinly sliced
- 1 cup carrot, shredded
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar or white distilled vinegar
- 2 tablespoons maple syrup, honey, or brown sugar
- 1 teaspoon yellow mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- 1
Place 5 cups of shredded cabbage and 1...: Place 5 cups of shredded cabbage and 1 cup of shredded carrots in a large mixing bowl and set aside.
- 2
In another mixing bowl, combine the dressing ingredients...: In another mixing bowl, combine the dressing ingredients and whisk together vigorously until smooth.
- 3
Pour dressing over cabbage and carrots and stir...: Pour dressing over cabbage and carrots and stir to coat completely.
- 4
Store in an air-tight container and refrigerate for...: Store in an air-tight container and refrigerate for at least 30 minutes.
- 5
Coleslaw will keep in the fridge for up...: Coleslaw will keep in the fridge for up to 4 days. Give it a stir before serving.
Cook it from the original
This recipe comes from alicaspepperpot.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on alicaspepperpot.com