GOOD COLESLAW RECIPE RECIPES

Name: Classic coleslaw
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 6 carrots, peeled; 1 small white cabbage; large pinch, golden caster sugar; 3 tbsp cider vinegar; 1 tbsp mustard (any you’ve got); 200g mayonnaise; 1 red apple, cut into matchsticks (optional); 100g cheddar, grated (optional)

CLASSIC COLESLAW RECIPE - BBC GOOD FOOD

Classic coleslaw recipe - BBC Good Food image

Make an easy classic coleslaw base then tailor it to your tastes. Apple and cheese work well, plus fennel, celeriac, raisins, spring onions or fresh herbs

Provided by Good Food team

Categories Side dish

Total Time 20 minutes

Prep Time 20 minutes

Yield 10

Number Of Ingredients 8

Ingredients

6 carrots, peeled
1 small white cabbage
large pinch, golden caster sugar
3 tbsp cider vinegar
1 tbsp mustard (any you’ve got)
200g mayonnaise
1 red apple, cut into matchsticks (optional)
100g cheddar, grated (optional)

Steps:

Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.

Nutrition Facts : Calories 178 calories, FatContent 15 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 3 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.2 milligram of sodium

SERIOUSLY GOOD HOMEMADE COLESLAW - INSPIRED TASTE

Seriously Good Homemade Coleslaw - Inspired Taste image

With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. For our tastes, the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar to the dressing before mixing with the cabbage and carrot. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger.

Provided by Adam and Joanne Gallagher

Total Time 25 minutes

Prep Time 25 minutes

Yield Makes approximately 10 servings

Number Of Ingredients 9

Ingredients

1 medium cabbage (about 2 pounds), outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe
2 tablespoons apple cider vinegar or more to taste
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste

Steps:

Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
Add the shredded carrot and parsley to the cabbage and toss to mix.
In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

Nutrition Facts : Calories 183, ProteinContent 2 g, CarbohydrateContent 7 g, FiberContent 3 g, SugarContent 4 g, FatContent 17 g, SaturatedFatContent 3 g, CholesterolContent 9 mg

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