Quick and Easy Coleslaw
Quick and easy coleslaw is full of tasty goodness, with the perfect blend of sweet and sour. It’s consistently amazing, and goes well with so many dishes. What’s even better is that the food processor does most of the work.
Servings: 6 servings
Calories: 336kcal
Ingredients
Coleslaw Dressing
- 1 cup mayonnaise
- 3 Tablespoons sugar
- 2 Tablespoons apple cider vinegar
- ¼ teaspoon dry mustard
- ¼ teaspoon freshly ground pepper
- Dash of salt
Quick and Easy Coleslaw
- 1 small head green cabbage, shredded (See Tip 1)
- 2 medium carrots, peeled and shredded
- 2 stalks celery, shredded
- 1 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
- Shred cabbage, carrots, celery and onion in food processor using the larger shredding disk. 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)
Notes
- May substitute red cabbage for the green cabbage or use a combination of 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: 336kcal | Carbohydrates: 19g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 295mg | Potassium: 432mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4335IU | Vitamin C: 70.5mg | Calcium: 81mg | Iron: 1.1mg