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Coleslaw
The Kelly Kitchen

Coleslaw

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This traditional coleslaw combines cabbage and carrots with a creamy, tangy mayonnaise-based dijon dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12
Course: Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

SALAD
  • 6 cups green cabbage, shredded
  • 4 cups red cabbage, shredded
  • 2 cups carrots, shredded
DRESSING
  • 1 ½ cups mayonnaise
  • ½ tsp minced garlic
  • 2 Tbsp honey
  • 1 tsp Worcestershire sauce
  • 1 Tbsp Dijon mustard
  • 2 Tbsp apple cider vinegar
  • ½ tsp celery seed
  • ½ tsp paprika
  • ⅛ tsp cayenne pepper (optional, for heat)
  • Salt and Pepper to taste

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

  1. SALAD: In a large bowl, mix all ingredients for the salad. (I shred the cabbage and carrots with a food processor but you may also buy them pre-shredded or slice with a knife.)
  2. DRESSING: Whisk all ingredients together.
  3. ASSEMBLY: Pour dressing over salad and mix thoroughly. Cover and allow salad to rest in refrigerator for at least 1 hour prior to serving.
STORAGE & MAKE AHEAD
  1. STORAGE: Store covered salad in refrigerator for up to 3 days.
  2. MAKE AHEAD: This coleslaw is best served the day it is made. However, you may prepare the ingredients in advance and combine the day of to save time. To do this, shred the cabbage and carrots and store in an airtight container or plastic bag until you are ready to use. The dressing can be prepared and stored in an airtight container as well. All ingredients including the dressing should be stored in the refrigerator. When ready to serve, combine the salad ingredients in a large bowl. Give the dressing another quick whisk and pour over the salad. Thoroughly mix together and refrigerate for at least 1 hour prior to serving.

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