Are you tired of boring, bland side dishes that get pushed to the corner of the plate? Get ready to revolutionize your salad game with this vibrant, make-ahead coleslaw that's not just a side dish, but a show-stopping sensation! Bursting with crisp textures, stunning colors, and a perfectly balanced dressing, this no-onion coleslaw is about to become your new secret weapon in the kitchen. Whether you're hosting a summer barbecue, potluck, or just craving a refreshing side, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 2 carrots, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Prepare the vegetables by thoroughly washing the green and red cabbage. Using a sharp knife or mandoline, carefully shred the cabbage into thin, uniform strips, ensuring pieces are roughly similar in size for even texture.
- Peel the carrots and use a box grater or food processor with a grating attachment to create fine, consistent carrot shreds. This will help distribute the carrot evenly throughout the coleslaw.
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, and grated carrots. Gently toss the vegetables to create a colorful, mixed base for the coleslaw.
- In a separate smaller bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until the dressing is smooth and well-combined. Taste and adjust seasoning as needed.
- Pour the prepared dressing over the vegetable mixture and use clean hands or salad tongs to thoroughly coat all vegetables, ensuring an even distribution of the dressing.
- Cover the coleslaw and refrigerate for at least 1 hour before serving to allow flavors to meld and vegetables to slightly soften. For best results, let it sit overnight.
- Before serving, give the coleslaw a gentle stir to redistribute the dressing. Taste and adjust seasoning if needed. Serve chilled as a side dish or accompaniment.
Tips
- Slice your cabbage as thinly and uniformly as possible for the best texture and appearance. A sharp knife or mandoline can help achieve this.
- For extra crunch, prepare the coleslaw no more than 24 hours before serving. This keeps the vegetables crisp and prevents them from becoming soggy.
- If you want to make the coleslaw more diet-friendly, substitute Greek yogurt for half the mayonnaise to reduce calories while maintaining creaminess.
- For added depth of flavor, consider toasting some sunflower seeds or sliced almonds to sprinkle on top just before serving.
- Always taste and adjust the seasoning. The balance of salt, sweetness, and tanginess can make or break your coleslaw.
- If you prefer a lighter dressing, you can reduce the mayonnaise and add a bit more apple cider vinegar to taste.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 6g
Protein: 1g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 5mg
