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–+ servings

Coleslaw Salad

A refreshing and crunchy salad made with shredded cabbage and carrots, dressed in a creamy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage optional for color
Dressing
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery seed optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Prepare the Vegetables
  1. In a large mixing bowl, combine the shredded green cabbage, shredded carrots, and shredded purple cabbage if using.
Make the Dressing
  1. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth.
Combine and Serve
  1. Pour the dressing over the cabbage mixture and toss until well combined. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Coleslaw can be made a day in advance; however, it may become softer over time. Adjust the seasoning to taste.

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