Homemade Coleslaw Salad
A refreshing and creamy coleslaw salad packed with vibrant vegetables, perfect as a nutritious side or meal prep option.
Ingredients
Vegetables
- 4 cups Shredded Green Cabbage Main base, offering a satisfying crunch.
- 1 cup Shredded Carrots Adds natural sweetness and vibrant color.
- 1 cup Diced Bell Peppers Enhances flavor with a crunchy, slightly sweet pop.
- 1/2 cup Diced Red Onions Adds a zesty bite and depth of flavor.
Dressing
- 1 cup Mayonnaise Provides creaminess without guilt.
- 2 tbsp Apple Cider Vinegar Adds a tangy kick and balances the sweetness.
- 1 tbsp Sugar Balances the flavors with a hint of sweetness.
- to taste Salt and Pepper Basic seasonings that enhance all the flavors.
Instructions
Preparation
- Gather all your ingredients and wash the vegetables thoroughly.
- Using a sharp knife or a mandoline slicer, shred the green cabbage into fine strips.
- Shred the carrots, dice the bell peppers, and chop the red onions.
- In a large mixing bowl, combine the cabbage, carrots, bell peppers, and red onions.
- Mix gently to combine, ensuring even distribution of colors and textures.
Cooking/Assembling
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth.
- Pour the dressing over the vegetable mixture.
- Season with salt and pepper to taste.
- Toss everything gently, making sure all the veggies are coated with the dressing.
- Let the coleslaw sit for at least 15 minutes before serving to allow the flavors to meld.
Serving
- Transfer the coleslaw into a serving bowl.
- Give it a final gentle stir before serving to redistribute the dressing.
- Optional: Garnish with fresh herbs for a pop of color and flavor.
- Enjoy right away, or store in the fridge for later!
Notes
Mix it just before serving for maximum crunch. Store in an airtight container in the fridge to maintain freshness. Avoid over-soaking the vegetables in the dressing to keep them crisp.