Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, coleslaw. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Learn how to make coleslaw two ways! An easy, creamy coleslaw recipe + a vinegar based coleslaw (no mayo coleslaw). Homemade coleslaw is the perfect side. The word "coleslaw" comes from the Dutch word, "koolsla," "kool" meaning cabbage and "sla" meaning lettuce or salad.
Coleslaw is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Coleslaw is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook coleslaw using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Coleslaw:
- Take Veggies:
- Take 1 Small Cabbage
- Get 1 Large Carrot
- Take 1/4 Large Red Onion (1/2 if it's small)
- Take Dressing:
- Make ready 1 Cup Mayo
- Prepare 2 Tbsp Apple Cider Vinegar
- Take 1 Tbsp Worcestershire
- Take 3 Tsp Lemon Juice
- Get 3 Tbsp Granulated Sugar
- Prepare 1 Tsp Kosher Salt
- Make ready 1/2 Tsp Fresh Black Pepper
- Take 1 Tbsp Water
- Get 1/2 Tsp Dried Parsley
Coleslaw is easy to make in advance. The vegetables can be shredded a day or two in advance and kept in a resealable. Make it creamy or light to enjoy with your barbecue. This Coleslaw recipe is crisp and refreshing, with just enough creamy dressing to bring it all If you need to erase the memory of the typical stale, mayonnaise-drowned coleslaw that so often makes.
Steps to make Coleslaw:
- Slice or chop your vegetables how you like them and place in a bowl. I sliced all mine thin. In a separate bowl mix your ingredients for your dressing. Make sure you taste it and I recommend let it sit in the fridge for at least 20 minutes to let the flavors meld together. Once the dressing tastes good to you mix it in to your veggies. Once combined well cover and place in fridge for a minimum of 1 hour.
- This coleslaw goes perfect over pulled pork sandwiches.
- It will last up to 3 days covered in your fridge. - **The longer it sets the more the salt and acid breaks down the slaw and you'll notice it get a little runny. That's fine just strain it if you like.
Make it creamy or light to enjoy with your barbecue. This Coleslaw recipe is crisp and refreshing, with just enough creamy dressing to bring it all If you need to erase the memory of the typical stale, mayonnaise-drowned coleslaw that so often makes. Type of cabbage for Coleslaw - green cabbage is the classic. My mom makes the absolute best sweet coleslaw and. For a classic creamy coleslaw, toss shredded cabbage and carrots with a dressing of mayonnaise, sour cream, onion, and seasonings.
So that’s going to wrap it up with this exceptional food coleslaw recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
