Coleslaw is a classic. It is a great salad accompaniment for barbeque meals like steaks, ribs, sausages or sliders with pulled beef or pork.
Coleslaw
Equipment
- mixing bowl
Ingredients
- 1/4 cabbage, finely shredded
- 1 carrots, medium, shredded (1 1/2 cups)
Dressing
- 1/2 cup egg mayonnaise
- 1/2 cup yoghurt Greek plain, full fat is best
- 1 1/2 tbsp apple cider vinegar, (or sub with white wine vinegar)
- 2 tsp dijon mustard
- 2 tbsp white sugar
- 3/4 tsp celery salt
- 1/4 pepper, ground black
Instructions
- Mix dressing ingredients together.
- Place cabbage and carrot in a bowl. Pour over Dressing, toss well. Set aside for at least 20 minutes before serving, preferably 2 hours – this will make the cabbage go limp as it should, and also draw moisture out of the cabbage and carrot to thin out the dressing. Overnight is even better!
- Toss well before serving.
Notes
7 cups of shredded cabbage is less than half a medium-sized cabbage, 1/4 of a large oneÂ
Coleslaw that’s already dressed is terrific for 2 days, still very good on Day 3 or 4.
Nutrition
Calories: 252kcalCarbohydrates: 12gProtein: 4gFat: 21gSaturated Fat: 3gTrans Fat: 1gCholesterol: 13mgSodium: 672mgPotassium: 194mgFiber: 2gSugar: 10gVitamin A: 2624IUVitamin C: 22mgCalcium: 60mgIron: 1mg
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