homemade coleslaw
Skip the store-bought tub and make the best homemade coleslaw instead. Crisp shredded cabbage is tossed in a creamy mayo and sour cream dressing for an easy side dish that's perfect for BBQs, pulled pork, burgers, and weeknight dinners.
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Servings: 8
Calories: 187kcal
Ingredients
- 2 cups green cabbage, shredded - about 1/2 head cabbage - or 1 16-ounce bag of coleslaw mix
- 2 cups red cabbage, shredded - about 1/2 head cabbage
- 1-2 large carrot, shredded - can also use 1/2 cup bagged shredded carrot
- ¾ cup mayonnaise
- ½ cup sour cream - or Greek yogurt
- 2 tbsp apple cider vinegar
- 1 teaspoon sweetener of choice, such as Monk Fruit, sugar, honey. etc - optional
- 1 teaspoon ground mustard powder
- 1 teaspoon celery seed
- 1 teaspoon salt
Instructions
- Using the slicing disc attachment, shred 4-cups of green or purple cabbage. Shred carrot next. Once done, transfer to a large bowl and toss cabbage and carrot together.
- In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sweetener, celery seed, mustard powder and salt.
- Pour dressing over cabbage. Mix until thoroughly combined.
- Refrigerate at least 30 minutes, up to 12 hours before serving for flavors to blend. The longer this chills, the better the texture and flavor.
Notes
If serving for a potluck without leftovers, a bag of coleslaw mix is fine. If planning to make this for prep or to serve over several days, I suggest shredding your own cabbage and carrot(s) so they stay crisp.
Nutrition
Serving: 1serving | Calories: 187kcal | Carbohydrates: 5g | Protein: 1g | Fat: 18g | Fiber: 2g | Sugar: 3g
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