Crunchy Coleslaw
This recipe is just for a small batch of coleslaw, but it can easily be doubled for serving a larger crowd. Instead of mayo, you could also use sour cream or plain yogurt, or do a mixture.
Crunchy Coleslaw
This recipe is just for a small batch of coleslaw, but it can easily be doubled for serving a larger crowd. Instead of mayo, you could also use sour cream or plain yogurt, or do a mixture.
Cooking Instructions
- 1
Toss the shredded cabbage and the julienned (or grated) carrot together in a large bowl and set aside.
- 2
In a medium bowl, mix together the mayo, apple cider vinegar, sugar, celery seeds (if using), salt and pepper to make the dressing.
- 3
Once the dressing is well blended, pour it on top of the cabbage mixture, then use a wooden spoon to mix it all together.
- 4
Cover and chill in the fridge until ready to serve.
- 5
This will keep for 3 or so days refrigerated, but it is best eaten on the day it is made.
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