This coleslaw recipe offers two preparations. It can be made with a basic vinegar dressing or you can add mayonnaise for a creamy dressing.
Feel free to cut the sugar down if you like a less sweet coleslaw. I like onion in coleslaw, but I often use a dash of onion powder instead of freshly grated onions.
- 4 to 5 cups shredded cabbage (about 1 medium head)
- 1 medium green pepper (thinly sliced)
- 3 carrots (coarsely shredded)
- 2 tablespoons sweet onion (grated)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 cup vinegar
- 2 tablespoons vegetable oil
- Optional: mayonnaise
In a large bowl, toss the shredded cabbage, green pepper, carrots, and onion. Cover and chill thoroughly.
In a small bowl, combine the sugar, salt, vinegar, and oil. Blend well.
Pour the dressing over the cabbage mixture and toss before serving.
If creamier coleslaw is desired, stir in some mayonnaise, about 1 tablespoon at a time, until creamy.
Makes about 5 to 6 cups of coleslaw.
I also like this popular vinegar-based Carolina slaw, and it's especially good on pulled pork sandwiches or fish tacos.
Tips and Variations
- Add about 1 teaspoon of celery seeds to the dressing or replace the salt with celery salt.
- Add about 1/2 teaspoon of onion powder in place of the grated onion.
- Use about 1 1/2 pounds of commercial coleslaw mix in place of the cabbage and carrots. If desired, add the bell pepper and onion.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||0 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||2 g|