Creamy Southern Coleslaw - Quick and Easy Classic
Creamy Southern Coleslaw is a quick and easy classic that is certain to bring rave reviews. This perfect make-ahead dish is full of tasty goodness, with just the right blend of sweet and sour. It's consistently amazing and goes well with so many dishes. Even better, the food processor does most of the work.
Equipment
- Food processor with medium shredding disk
Ingredients
Coleslaw Dressing
- 1 cup (8 ounces) mayonnaise
- 3 Tablespoons (1.31 ounces) granulated sugar
- 2 Tablespoons (1 ounce) apple cider vinegar
- ¼ teaspoon dry mustard powder
- ¼ teaspoon freshly ground pepper
- Dash of salt
Quick and Easy Coleslaw
- 1 pound (16 ounces) green cabbage, shredded (See Tip 1)
- 8 ounces red cabbage, shredded (See Tip 1)
- 2 (6 ounces, upeeled) medium carrots, peeled and shredded
- 2 (4 ounces, trimmed) stalks celery, shredded
- 1 (8 ounces, unpeeled) medium onion, peeled and shredded
- Coleslaw dressing from above
Instructions
Coleslaw Dressing
- Combine mayonnaise, sugar, vinegar, dry mustard, salt, and pepper in a 2-cup measuring cup or small bowl. Whisk well to blend. Set aside.
Quick and Easy Coleslaw
- Use the medium shredding disk to shred cabbage, carrots, celery, and onion in a food processor. Transfer to a large bowl.
- Pour coleslaw dressing over vegetables; toss gently to coat. Cover and refrigerate. (See Tip 2)
- Yield: 6 servings. (See Tip 3)
Video
Tips/Notes
- May substitute just green cabbage for the green and red cabbage.
- The coleslaw is best if refrigerated for several hours before serving.
- This coleslaw will stay crunchy for several days if covered and refrigerated.
Nutrition
Calories: 336kcalCarbohydrates: 19gProtein: 2gFat: 28gSaturated Fat: 4gCholesterol: 15mgSodium: 295mgPotassium: 432mgFiber: 4gSugar: 13gVitamin A: 4335IUVitamin C: 70.5mgCalcium: 81mgIron: 1.1mg
Tried this recipe? Add me to Google's Preferred Sources above.
