Once you learn how easy it is to make your own coleslaw, you'll never buy the pre-made stuff from the grocery store again. The best part about homemade coleslaw is you control the ingredients, so you can make it low-fat and include whatever veggies you like (or have too much of). If you are going to shred your own veggies, it's easiest to use a food processor. This handy kitchen gadget will get carrots and cabbage shredded in no time. If you don't have time to shred whole heads of cabbage and countless carrots, buy some bags of shredded veggies to make your own coleslaw. If you do buy your own, be sure to buy shredded veggies without the dressing pouches. Now grocery stores have a wide variety of shredded veggies that work for coleslaw. You can go with classic vegetables like cabbage and carrot or look for other variations like broccoli slaw. Serve this coleslaw as a barbeque side, on top of sandwiches, or with pulled pork.
Once you master this basic low-fat coleslaw recipe, feel free to make it your own with some variations. Add in other spices like coriander seeds or herbs like chopped dill, cilantro, or parsley. You can also swap out the mayonnaise for low-fat or fat-free sour cream or low-fat or fat-free Greek yogurt. You can also use a combination of mayo, sour cream, and Greek yogurt. As long as the measurements equal half a cup, it will taste great. Another swap is to use lemon or lime juice in place of the cider vinegar. If you do this, you can also add the citrus zest to the mixture for some added brightness. This recipe is also very easy to increase for a crowd. Simply do the math and increase all the amounts. It might look like a lot of shredded veggies, but once it's mixed with the dressing, the veggies will reduce.
As with other mayonnaise-based salads, this coleslaw should not be kept outdoors on a hot, sunny day for more than an hour or two. You don't want the mayonnaise to spoil. Keep it refrigerated and if you plan to serve it outside for a long time, keep it over ice. Store any leftover coleslaw in a sealed container in the fridge for 2 to 3 days. Prior to serving it, give it a good mix and or drain any juices that have accumulated. Coleslaw should not be frozen.
In a small bowl, whisk mayonnaise, cider vinegar, mustard, sugar, and celery seed together.
Empty coleslaw mix into a large bowl. Pour dressing over the top and toss.
Refrigerate until ready to serve.