GERMAN HOT SLAW RECIPE RECIPES

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TRADITIONAL COLESLAW RECIPE | BON APPéTIT



Traditional Coleslaw Recipe | Bon Appétit image

This coleslaw recipe from Hattie B's tastes like it should: crunchy, a little creamy, and with enough vinegar to keep it bright.

Provided by Hattie B's, Nashville

Total Time 15 minutes

Cook Time 15 minutes

Yield 8 Servings

Number Of Ingredients 9

1 cup mayonnaise
1½ tablespoon apple cider vinegar
1 tablespoon honey
¾ teaspoon celery seeds
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ medium green cabbage, very thinly sliced (about 4 cups)
½ medium red cabbage, very thinly sliced (about 4 cups)
2 medium carrots, peeled; julienned or grated

Steps:

  • Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine.
  • Add green and red cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve. Do Ahead: Coleslaw can be made 8 hours ahead. Keep chilled.

TRADITIONAL COLESLAW RECIPE | BON APPéTIT



Traditional Coleslaw Recipe | Bon Appétit image

This coleslaw recipe from Hattie B's tastes like it should: crunchy, a little creamy, and with enough vinegar to keep it bright.

Provided by Hattie B's, Nashville

Total Time 15 minutes

Cook Time 15 minutes

Yield 8 Servings

Number Of Ingredients 9

1 cup mayonnaise
1½ tablespoon apple cider vinegar
1 tablespoon honey
¾ teaspoon celery seeds
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ medium green cabbage, very thinly sliced (about 4 cups)
½ medium red cabbage, very thinly sliced (about 4 cups)
2 medium carrots, peeled; julienned or grated

Steps:

  • Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine.
  • Add green and red cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve. Do Ahead: Coleslaw can be made 8 hours ahead. Keep chilled.

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