Coleslaw

Name: Coleslaw
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups green cabbage, finely shredded; 1 cup red cabbage, finely shredded; 1/2 cup carrots, shredded or julienned; 1/4 cup mayonnaise; 2 tbsp sour cream; 1 tbsp apple cider vinegar; 1 tsp granulated sugar; 1/4 tsp celery seed; 1/4 tsp salt; 1/4 tsp black pepper, freshly ground; 2 green onions, thinly sliced

A crisp, tangy salad of shredded cabbage and carrots tossed in a creamy or vinaigrette dressing. Perfect as a side or sandwich topping.

10 minEasyServes 6120 cal/serving

AmericanSideNo-CookVegetarianLow CarbLow-SodiumPork-FreeCorn-Free

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Ingredients

4 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded
1/2 cup carrots, shredded or julienned
1/4 cup mayonnaise
2 tbsp sour cream
1 tbsp apple cider vinegar
1 tsp granulated sugar
1/4 tsp celery seed
1/4 tsp salt
1/4 tsp black pepper, freshly ground
2 green onions, thinly sliced

Instructions

1

In a large bowl, combine 4 cups finely shredded green cabbage, 1 cup finely shredded red cabbage, and 1/2 cup shredded or julienned carrots. Toss together until well mixed.
2

In a separate medium bowl, whisk together 1/4 cup mayonnaise, 2 tbsp sour cream, 1 tbsp apple cider vinegar, 1 tsp granulated sugar, 1/4 tsp celery seed, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper until smooth and well combined.
3

Pour the dressing over the cabbage mixture. Using tongs or two large forks, toss thoroughly to coat all the vegetables evenly with the dressing.
4

Fold in 2 thinly sliced green onions, reserving some for garnish if desired.
5

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours. This resting time allows the flavors to meld and slightly softens the cabbage.
6

Before serving, toss again and taste for seasoning, adjusting salt and pepper if needed. If the coleslaw seems dry after chilling, add a little more mayonnaise to reach desired creaminess.
7

Transfer to a serving bowl and garnish with the reserved green onions and a sprinkle of celery seed for presentation.
8

Coleslaw can be made up to 24 hours in advance, though it's at its crispest within the first 8 hours. Store covered in the refrigerator.
9

For a tangier variation, increase the vinegar. For a sweeter coleslaw, add more sugar to taste.

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Questions

How long does Coleslaw take?

As written, 10 minutes: 10 of prep and 0 of cooking. The longest single stretch is step 8 (24 hours): "Coleslaw can be made up to 24 hours in advance, though it's at its crispest within the first 8 hours." That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of sour cream in Coleslaw?

The entry for Coleslaw calls for 2 tbsp sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Is Coleslaw low-carb?

A serving of Coleslaw carries 8 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

How many carbs are in Coleslaw?

One serving (the recipe makes 6) has 8 g of carbohydrate in about 120 calories, with 1 g protein and 8 g fat, plus 1 g fiber and 180 mg sodium. The figures are estimates computed from the ingredient list.

Can I start Coleslaw the day before?

Yes. Step 5 is a built-in pause of 3 hours: "Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours." Do everything up to that point ahead of time and pick up at step 6 when you are ready to finish.

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