Crisp and Creamy Coleslaw Salad: A Perfect Side Dish

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Coleslaw salad is a refreshing and versatile dish that pairs perfectly with barbecues, sandwiches, or as a standalone snack.

With its crunchy cabbage, vibrant carrots, and creamy dressing, this classic recipe is easy to make and always a hit. Whether you’re hosting a summer cookout or need a quick side dish, this coleslaw salad is sure to delight.

Quick Recipe Overview

  • Difficulty: Easy
  • Prep Time: 15 minutes
  • Cooking Time: 0 minutes (no cooking required)
  • Total Time: 15 minutes
  • Serves: 6-8 persons

Health Benefits of Coleslaw Salad

Coleslaw salad is not only delicious but also nutritious. Cabbage is rich in vitamins C and K, fiber, and antioxidants, while carrots add a boost of vitamin A.

The yogurt or mayonnaise-based dressing provides healthy fats, and using Greek yogurt can add extra protein. This salad is a great way to incorporate more vegetables into your diet.

Ingredients

For the Salad:

  • 4 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 large carrot, grated
  • 1/4 cup red onion, thinly sliced (optional)

For the Dressing:

  • 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey (or sugar)
  • 1/2 teaspoon celery seeds (optional)
  • Salt and pepper to taste

Execution

  1. Prepare the Vegetables: In a large bowl, combine the shredded green cabbage, red cabbage, grated carrot, and thinly sliced red onion (if using).
  2. Make the Dressing: In a separate bowl, whisk together mayonnaise (or Greek yogurt), apple cider vinegar, Dijon mustard, honey, celery seeds, salt, and pepper until smooth.
  3. Combine and Toss: Pour the dressing over the cabbage mixture and toss thoroughly until everything is evenly coated.
  4. Chill and Serve: For the best flavor, cover the coleslaw and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the vegetables to soften slightly.

Additional Tips

  • Add a handful of raisins or dried cranberries for a touch of sweetness.
  • For a tangier twist, substitute lime juice for apple cider vinegar.
  • Use a food processor to shred the cabbage and carrots quickly.
  • If you prefer a lighter dressing, replace half the mayonnaise with plain yogurt.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

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