Instead of buying a large tray of coleslaw from the grocery store with an annoyingly short shelf life, you can whip up a perfectly sized batch of homemade coleslaw in 5 minutes. This side dish would be great for summer barbecues and lazy dinners, or as a topping for hamburgers with pork and chicken baked in the oven.
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Do you have a favorite style of coleslaw? Is it that creamy, extra-crunchy luxury salad from the supermarket, or the cranberry sauerkraut salad?
I think they both have their fans, I like them equally. Fresh is more suitable for dishes with grilled meat and fish, and sauerkraut is more suitable for dishes with potatoes and fried chicken.
This recipe is a delicious fresh cabbage salad. The ingredients in the recipe make a fairly large serving (it will last our family of 4 for several days). But you can reduce it if you want to make a couple of servings (see the recipe cards section for more information on reduction).
How to make homemade coleslaw?
Shred cabbage to carrots in a ratio of 3:1, then a small amount of onion.
Use half a large white cabbage, 2 medium carrots and ¼ small onion. Using a grater, cabbage, and carrots will be julienne into small pieces. And finely grate the onion (this will add a bit of flavor but ensure you don’t get the crunch of raw onions).
If you want to diversify this salad, here are some ideas. You can add: red onion, red cabbage, mustard seeds, honey and mustard, and grated cheddar cheese. All this will be an interesting addition to your homemade cabbage salad.
Creamy coleslaw recipe
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Easy coleslaw recipe
The coleslaw is a quick and easy recipe with plenty of crunch – just like the luxury supermarket versions. It can be made at home in just 5 minutes.
- Large white cabbage – ½ pc. (or 1 small white cabbage)
- Carrot – 2 pcs. (medium), peeled
- Onion – ¼ pc., peeled
- Mayonnaise – 240 gr. (1 cup (0.24 l))
- Sour cream – 3 tbsp. l.
- White wine vinegar – 1 tbsp. l.
- Salt – ½ tsp.
- Sugar – 2 tsp., granulated or superfine
- Mustard powder – ⅛ tsp.
- A pinch of white pepper
Shred the cabbage with a grater and transfer it to a bowl.
With carrots, we repeat the same process.
A quarter of the onion should be great with a grater and added to the bowl.
Add 1 cup (0.24 l) mayonnaise, 3 tablespoons sour cream, 1 tablespoon white wine vinegar, ½ teaspoon salt, 2 teaspoons sugar, ⅛ teaspoon mustard powder, and a pinch of white pepper.
Combine all the ingredients thoroughly.
Your salad is ready to be served. You can either serve immediately or cover and refrigerate for up to 3 days.
Proportions for salad:
You can increase or decrease the amount of cabbage salad by proportionally adjusting the ingredients. Take a quarter of a cabbage instead of a half, 1/4 of the specified portion of carrots, a teaspoon of grated onion. Two tablespoons of mayonnaise, a tablespoon of sour cream, a few drops of white wine vinegar, a pinch of salt, a quarter of a teaspoon of sugar and a small pinch of mustard, powder and white pepper.
For one serving of salad, use a piece of cabbage the size of a matchbox.
Per serving, nutritional information is provided.
Serving Size12 servings
Amount Per Serving Calories 150Total Fat 15gSaturated Fat 3gCholesterol 9mgSodium 232mgCarbohydrates 4gFiber 1gSugar 3gProtein 1g
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