Coleslaw Dressing Recipe
Coleslaw, originating from the Dutch word "koolsla," which means "cabbage salad," has been a popular dish for centuries.
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
- Shredder or food processor
Ingredients
For the Coleslaw Dressing:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- Salt and pepper to taste
For the Coleslaw:
- 1 medium green cabbage, shredded
- 2 medium carrots, peeled and shredded
- 1 small red onion, thinly sliced (optional)
Instructions
- Prepare the Vegetables:Shred the cabbage using a shredder or food processor. Place the shredded cabbage in a large mixing bowl.
- Peel and shred the carrots, then add them to the bowl with the cabbage.Thinly slice the red onion (if using) and add it to the bowl.
- Make the Dressing:In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey (or sugar), Dijon mustard, and celery seed until well combined.
- Season the dressing with salt and pepper to taste.
- Combine and Mix:Pour the dressing over the shredded vegetables.Toss everything together until the vegetables are evenly coated with the dressing.
- Chill and Serve:Cover the coleslaw and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve chilled as a side dish.