Menu
Homemade Coleslaw
- Prep: 15 mins
- 0 mins
- Serves: 4-6
Yes, sometimes I just need the odd, speedy bag of ready made coleslaw mix, BUT prepping my own is so much cheaper, lasts longer and tastes so much better! This dressing is creamy, tangy and so simple to make. I used to jazz this recipe up with fancy ingredients but it really does need only these to shine. Also, no one wants a dry coleslaw in their life. The dressing to salad ratio with this one is spot on!
Ingredients
Coleslaw Dressing
- 1/2 cup whole egg mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
Salad Ingredients
- 1/4 small red cabbage shredded (2 cups)
- 1/4 small white cabbage shredded2 cups)
- 2 carrots thinly sliced (I use a julienne peeler)
- 2 spring onions thinly sliced
- Sesame seeds to garnish (optional)
Method
- Whisk your dressing ingredients to combine.
- Pour over your coleslaw vegetables and toss to combine. Sprinkle with sesame seeds if using. The vegetables will release moisture as the salad sits which will deepen the flavour and loosen the dressing.
Can you make homemade coleslaw ahead of time?
Absolutely yes! Cabbage lasts so well in the fridge once shredded. I use a mandolin to speed up the shredding process. I use air-tight glass containers to store prepared cabbage in the fridge. It will easily last between 5-7 days ready for lunches and dinners. To make ahead, prepare the salad ingredients and prepare the dressing ingredients. Do not combine. Store both in air-tight glass containers until you are ready to use (3 days is generally a good time frame).
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About me
I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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