Classic Coleslaw Recipe

Jump To Recipe
Avatar Author's default profile picture
Anni Published: February 27, 2021 Modified: June 1, 2021
Classic Coleslaw Recipe

How To Make Classic Coleslaw

This crunchy coleslaw recipe takes no time to make! Enjoy crisp bites of cabbage, carrots, and green onion gently mixed and coated with mayonnaise.

Preparation: 10 minutes
Cooking:
Total: 10 minutes

Serves:

Ingredients

  • 4cupscabbage,green or purple, or a mix, thinly sliced
  • 1carrot,grated on the large holes of a box grater
  • 2green onions,thinly sliced on the diagonal
  • 4tbspmayonnaise
  • 1tspyellow mustard
  • 2tspcider vinegar,or wine vinegar
  • tspfreshly ground black pepper,more to taste

Instructions

  1. Place the cabbage, carrot, and onions in a large bowl.

  2. Add the mayonnaise, mustard, cider vinegar, and black pepper, then gently mix so that all of the shredded cabbage is coated with the dressing. Taste and add more salt and pepper, if needed.

  3. Serve immediately, and enjoy!

Nutrition

  • Calories: 132.27kcal
  • Fat: 11.30g
  • Saturated Fat: 1.70g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 2.83g
  • Polyunsaturated Fat: 6.72g
  • Carbohydrates: 7.32g
  • Fiber: 2.92g
  • Sugar: 3.77g
  • Protein: 1.47g
  • Cholesterol: 5.63mg
  • Sodium: 124.99mg
  • Calcium: 47.31mg
  • Potassium: 225.48mg
  • Iron: 0.61mg
  • Vitamin A: 135.62µg
  • Vitamin C: 34.89mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Salad Recipes

Salad

Mexican Coleslaw

Give your coleslaw a refreshing twist. This Mexican coleslaw recipe…
Total 16 mins
Salad

Spring Mix Salad

A medley of fresh strawberries, nuts, spring greens, and cheese.…
Total 10 mins
Salad

Beef Carpaccio

Beef carpaccio is an Italian appetizer centered around paper-thin sliced…
Total 10 mins
Advertisement
Continue Reading Below
Comments

Leave a comment

Replying to