Description
This Fall Coleslaw Recipe is a quick and easy side dish that’s perfect for autumn gatherings. Made with fresh, crisp vegetables and a creamy dressing, it’s a delicious and comforting addition to any meal.
Ingredients
– 4 cups shredded green cabbage
– 2 cups shredded red cabbage
– 1 cup grated carrots
– 1/2 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon white sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. – In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrots.
2. – In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
3. – Pour the dressing over the shredded vegetables and toss to coat evenly.
4. – Refrigerate the coleslaw for at least 10 minutes before serving to allow the flavors to meld.
Notes
For best results, use a mix of green and red cabbage for a more vibrant color and texture. You can also add chopped onions or other crunchy vegetables to the slaw. This coleslaw keeps well in the fridge for up to 3 days.
- Prep Time: 10
- Category: Side Dish
- Method: No-Cook
- Cuisine: American