Ah, coleslaw—it’s like the unsung hero of summer BBQs, right? A crunchy, creamy blend that somehow feels like a cool breeze on a sweltering day. My grandma used to say it’s the one dish that turns a good barbecue into a great one, like a secret handshake for salad enthusiasts.
Steps
- Begin by slicing the cabbage in half and removing its core. Use a sharp knife to cut the cabbage into thin slices, then chop these slices into smaller pieces. Alternatively, you can use a food processor or a box grater to shred the cabbage and carrot.
- In a medium-sized bowl, combine mayonnaise, sugar, apple cider vinegar, lemon juice, salt, and pepper. Stir the mixture until it becomes smooth and creamy.
- Add the shredded cabbage and carrots to a large mixing bowl. Pour the prepared dressing over the cabbage and carrots.
- Mix everything thoroughly to ensure the cabbage and carrots are well coated with the dressing. Cover the bowl and refrigerate for at least 4 hours before serving.
- For the best flavor, let the coleslaw sit in the refrigerator overnight. Remember to stir the coleslaw occasionally as it chills to help distribute the dressing evenly.
Ingredients
- 1 small green cabbage, shredded and chopped
- 1 large carrot, shredded
- 1 cup mayonnaise
- 1/3 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1 ½ teaspoons fresh lemon juice
- 1 teaspoon salt, adjust to taste
- 1/8 teaspoon black pepper, adjust to taste
Nutritional Values
Calories: 1968 kcal | Carbohydrates: 112 g | Protein: 8 g | Fat: 168 g | Saturated Fat: 24 g | Polyunsaturated Fat: 104 g | Monounsaturated Fat: 40 g | Trans Fat: 0.8 g | Cholesterol: 96 mg | Sodium: 3880 mg | Potassium: 1296 mg | Fiber: 16 g | Sugar: 88 g | Vitamin A: 1040 IU | Vitamin C: 264 mg | Calcium: 312 mg | Iron: 4 mg
FAQ
- Should I use pre-shredded cabbage or coleslaw mix?
- It depends on your preference. While pre-shredded options save time, they may lack some flavor due to preservatives. They’re convenient if you’re short on time, but using fresh cabbage often results in a tastier dish.
- Is it necessary to let the coleslaw sit before serving?
- While it’s not strictly necessary, allowing the coleslaw to marinate for 2-4 hours enhances the flavor and softens the cabbage. Preparing it a day in advance can yield even better results.
- How can I prevent the coleslaw dressing from becoming watery?
- To avoid a watery dressing, place the shredded cabbage in a colander, sprinkle it with a tablespoon of salt, and mix. Let it sit for an hour or two, then rinse with cold water and pat dry. This helps the cabbage release excess moisture. You may need to adjust the salt content in the recipe accordingly.
Tips
- For enhanced flavor and texture, allow the coleslaw to marinate in the dressing for at least 4 hours before serving. Preparing it a day in advance can yield even better results.
- To prevent the dressing from becoming watery, sprinkle a tablespoon of salt over the shredded cabbage and let it sit for an hour or two. Rinse with cold water and dry thoroughly before mixing with the dressing.
- For a more vibrant coleslaw, consider adding shredded purple cabbage to the mix.
- While using pre-shredded cabbage or coleslaw mixes can save time, fresh cabbage is recommended for the best flavor and texture.
Equipment
- Food Processor with a shred attachment or slicing blade
- Box Grater
