Fresh and Crunchy Cabbage and Carrot Salad: The Ultimate Coleslaw Recipe

It’s literally impossible to keep my hands and mouth away from creamy coleslaw. As soon as I had made this easy recipe, it became my all-time favorite, and the creamy dressing was more than delicious. I guarantee you are going to become the new fan of this homemade coleslaw recipe!

I am all about the thin and crispy coles law with a mild tangy twist that is built around this rich cream dressing. The dressing that I am so much in love with is very much why I frequently mix it with my broccoli slaw!

It’s a good fit for either a sandwiches side or for a summer salad – with our pulled pork or along with these ribs. It goes perfectly with other summer sides like our potato salad, corn salad, and pasta salad too.

Ingredients

• Cabbage: not only the variety of color in food is important but also selecting the cabbage type with which you can create a beautiful dish, the purple one is best to look at. Iceberg, various types of cabbage like savoy and Napa cabbage are some of the other cabbage types that I have used. I Used other these broccoli in the film of the ghost graffiti. Find out by checking our broccoli slaw on. In the case of an acute shortage of time, using a package of pre-shredded cabbage or coleslaw mix would be an option for the shortcut solution.
• Carrots: include colorful layers, a bit of sweet and flavor. I use a box grater to grate my carrots, but you can buy them pre-shredded for convenience as well.
• Parsley: it elevates the color and provision of fresh aroma.
• Traditionally prepared coleslaw dressing: using mayonnaise (you can make your own mayonnaise), vinegar, & mustard along with celery seeds. We also feature mayo-free coleslaw with a vinegar-based dressing on our website. Check it out.

How to Make the Best Coleslaw

First, make sure you have the cabbage. Treatment of the cabbage necessary for the coleslaw is – you are supposed to get rid of all the damaged outer leaves and cut the head into the fourth quarter. After that, you can easily slice the core at an angle.

Create perfect coleslaw shreds by cutting the cabbage thinly with a sharp knife (I use the same method for our homemade sauerkraut). Combine the red and green colors of cabbage, which are displayed in the photos. The remaining part of the cabbage can be used either by making roasted cabbage or bacon-fried cabbage.

Grate 2-3 carrots, finely chop some parsley (they are there for color), and then simply pour a dollop of your favorite creamy coleslaw dressing over the salad. One of my beloved coleslaw ways, after trying several different recipes, is this amazing recipe. With a taste that is similar to cream, zesty, and a little bit citrus, it’s ideal. The recipe for the dressing includes mayonnaise, apple cider vinegar, Dijon mustard, and celery seeds. Add salt and pepper, then bring it to the cabbage decomposition process. I do not usually sweeten up with sugar the coleslaw dressing I’ve prepared when I eat it, but if you enjoy the sweeter taste, you can go ahead and put a teaspoon or a few of sugar or honey.

Stir all the dressing ingredients together until well combined. Don’t forget to add the salt and pepper. Then gently mix everything with the cabbage. You usually don’t see me using sugar in coleslaw which I feel is pretty sweet, but if you prefer it to be sweet, you can add a pinch or two of sugar or honey.

After mixing the vegetables with the dressing, you do have the option of storing the coleslaw in the refrigerator for an hour so as the flavors can blend well before you serve it.

What to Serve with Coleslaw

Coleslaw is quite versatile and can be combined with almost anything. Summer barbecues are the best for this. I like it with hamburgers and turkey burgers, but I also enjoy pork ribs and grilled chicken with coleslaw. In addition, using it as a topping for sandwiches is a popular choice. For example, you could layer the coleslaw on and make a pulled pork sandwich or BBQ chicken sandwich. Crab cakes and lobster rolls are some other great choices that go well with this coleslaw!