Homemade Coleslaw #sidedish #vegetarian

Homemade Coleslaw #sidedish #vegetarian

My preferred natively constructed coleslaw formula with the most scrumptious velvety dressing. This coleslaw is brisk and simple to make. It is even simple to make ahead of time. This coleslaw formula is stuffed with crisp, energetic flavors that wake up anything you serve it with.

I adore utilizing a mix of red and green cabbage when I make coleslaw. It makes the dish extremely beautiful. You can utilize only one assortment, however. Attempt green cabbage, red cabbage, savoy cabbage or Napa cabbage.

Our preferred coleslaw dressing rushes to make and calls for basic fixings. It's velvety, tasty, and new. Try not to discard that extra coleslaw dressing! Keep it in the cooler (it will keep going for a considerable length of time, if not weeks). Use it as a spread for sandwiches, a plunge for vegetables or simmered or barbecued vegetables.

Also try our recipe Watermelon Mango Salsa

Homemade Coleslaw #sidedish #vegetarian

I love this easy coleslaw recipe! The dressing is made without any added sugar and is practically addictive. This is great for BBQs, topping pulled pork sandwiches and more!


  • 1 medium cabbage (about 2 pounds), outer leaves removed
  • 3 medium carrots, peeled and shredded
  • 1/2 cup loosely packed fresh parsley leaves, coarsely chopped
  • 1 cup (170 grams) vegan mayonnaise
  • 2 tablespoons apple cider vinegar or more to taste
  • 2 tablespoons Dijon mustard or coarse ground mustard
  • 1 teaspoon celery seeds
  • 1/4 teaspoon fine sea salt or more to taste
  • 1/4 teaspoon fresh ground black pepper or more to taste


  1. Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
  2. Add the shredded carrot and parsley to the cabbage and toss to mix.
  3. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
  4. If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

Read more our recipe : Sushi Rice and California Rolls

Source : https://bit.ly/2HVDNih

Post a Comment