Coleslaw with carrot, onion and red pepper
This coleslaw features a medley of crisp cabbage, carrots, onions, and red peppers dressed in a creamy vinegar-based dressing. It's a refreshing side dish that pairs well with barbecues and picnics.
Cook time 0 min
Prep time 60 min
Ingredients:
6 cups cabbage1 tbsp vinegar
1 carrot
1 onion
1/2 cups mayonnaise salad dressing
1 tsp sugar
1 red pepper
Coleslaw is a versatile and refreshing side dish that complements a variety of meals. Our version of this classic recipe includes vibrant vegetables such as carrot, onion, and red pepper, adding a burst of color and flavor. Follow this simple guide to prepare a delicious coleslaw that's perfect for barbecues, picnics, or as a crunchy addition to any meal.
Instructions:
- Cabbage: Finely shred the 6 cups of cabbage using a sharp knife or a food processor.
- Carrot: Peel the carrot and grate it.
- Onion: Peel the onion and finely chop it.
- Red Pepper: Rinse the red pepper, remove the seeds and core, then finely chop it.
- In a large mixing bowl, combine the shredded cabbage, grated carrot, chopped onion, and chopped red pepper.
3. Prepare the Dressing:
- In a small bowl, mix together 1 tablespoon of vinegar, 1/2 cup of mayonnaise salad dressing, and 1 teaspoon of sugar until well combined.
- Pour the dressing over the mixed vegetables in the large bowl.
- Toss everything together until the vegetables are evenly coated with the dressing.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to let the flavors meld together.
- After chilling, give the coleslaw a quick toss and adjust the seasoning if needed (you can add a bit more vinegar or sugar to taste).
- Serve the coleslaw chilled as a side dish at your next meal.
This easy-to-make coleslaw brings together fresh, crisp vegetables in a creamy, tangy dressing. With its delightful combination of flavors and textures, it's sure to be a hit at any gathering. Enjoy your homemade coleslaw with your favorite dishes and savor the satisfying crunch and taste.
Coleslaw with carrot, onion and red pepper FAQ:
Refrigerate the coleslaw for at least 1 hour to allow the flavors to meld together. For best results, chill it overnight.
Yes, you can make coleslaw in advance. Store it in an airtight container in the refrigerator for up to 3 days. However, for best texture, it's recommended to mix the dressing right before serving.
You can use Greek yogurt or a vegan mayonnaise as a substitute for mayonnaise. This will change the flavor slightly, but it will still result in a creamy dressing.
You can add other vegetables like shredded broccoli, grated beets, or even diced apples for sweetness. Spices such as celery seed or black pepper can enhance the flavor too.
The cabbage should be finely shredded, resembling thin strips that can easily be mixed with the other ingredients. Aim for a texture similar to pre-packaged coleslaw mixes.
Cooking Tips:
- For a finer texture, consider shredding the cabbage, carrot, and red pepper using a food processor.
- To give the coleslaw an extra kick, add a teaspoon of mustard or some freshly ground black pepper to the dressing.
- Make sure to let the coleslaw sit in the refrigerator for at least an hour before serving to allow the flavors to meld together.
- If you prefer a lighter version, substitute some or all of the mayonnaise with Greek yogurt.
- Add a personal touch by incorporating additional ingredients like chopped apples, raisins, or celery seeds.
Nutrition Facts
4 ServingsCalories 90kcal
Protein 2.17g
Carbohydrates 15g
Fiber 4.44g
Sugar 9g
Fat 3.61g
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