Delicious, tangy and light coleslaw that is perfect for any meal in any season will add the perfect colour and crunch to your favourite mains.

You don’t have to wait for BBQ season to have a crisp, cool side, because nothing completes a hearty, homey meal like a bowl of homemade coleslaw. But while store-bought versions may be convenient, they often lack a homemade batch’s fresh flavour and texture. Enter simple homemade coleslaw.

This humble side dish is a classic favourite, with its lightly creamy dressing, crunchy cabbage, and bright pops of colour. And with just a few basic ingredients and simple steps, you can easily create a delicious coleslaw that will impress your friends and family. So put away the store-bought stuff and get ready to elevate your coleslaw game with this easy and delicious recipe.

Preparing Simple Homemade Coleslaw

Ingredients

Cabbage: There are many varieties of cabbage the most common, in North America, being the green cabbage and purple, also referred to as red, cabbage. This is an annual vegetable that grows in a head with dense leaves. Cabbage is packed with nutrients and is low in calories making it an excellent addition to most meals.

Carrot: This root vegetable is slightly sweet, bright and filled with vitamin A and fibre. Baby-cut carrots are just smaller pieces cut from a larger carrot. Carrots are rich in potassium, fiber and vitamin C and antioxidants.

Mayonnaise: Mayo is made from eggs, oil and usually vinegar or lemon. When mixing these at high speeds you will get a white creamy texture like you find in a jar on the grocery store shelves.

Apple cider vinegar: Apple cider vinegar is made from fermented apple juice and is milder in taste than white vinegar. It adds acidity to this recipe.

Sugar: White or granulated sugar is refined sugar made from either cane sugar or beet sugar. It is completely freed of molasses through the refining process and ground to granules smaller than salt.

Parsley: Parsley is a dark green herb that is used as a garnish or as a flavouring. The two varieties that are most common are flat-leaf and curly parsley. They are very similar in flavour however their leaves and texture are different. As the names suggest, flat-leaf parsley has flat leaves that are very similar to cilantro, whereas curly parsley has rougher and curly-looking leaves. Both are very rich in vitamins C and K and antioxidants, among other nutrients.

How to Make Simple Homemade Coleslaw

Just a bit of slicing and grating and you will have yourself the perfect quick and simple coleslaw.

Step 1: Prep the veggies

Remove the outer leaves off the head of the cabbage.

Then, cut the cabbage in half and then in half again lengthwise.

TIP: Use the other half of the cabbage to make our stewed cabbage.

Now you can shred the two cabbage quarters using a mandolin or thinly slice it with

a knife.

Now you’re ready to peel and grate the carrot then add it to a bowl with the cabbage.

Now wash and chop the parsley and also add it to the cabbage and carrots.

Step 2: Make the dressing

Combine the dressing ingredients in a small mason jar for easy mixing. Combine the mayonnaise, apple sider vinegar, salt, pepper and sugar in the jar, then close the lid and shake away until all the ingredients are combined well.

Step 3: Combine, toss and be patient

Now for the final step, add the dressing to the bowl with your veggies and toss. Continue tossing until the dressing is all over all the ingredients.

Serving Simple Homemade Coleslaw

This simple coleslaw is deliciously crispy and tangy right when it’s made. BUT, it tastes so much better after its been sitting in the fridge for a day or two. Once all the flavour marry its perfection.

Let us know in the comments if you have any other questions. And if you like this recipe be sure to leave us a five-star rating below.

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