Cole Slaw Recipe – Eats Now

Name: Cole Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large cabbage, shredded; 3 -4 carrots, shredded; 2 -3 shallots, finely chopped (or 1 onion); 3 cups mayonnaise; 1 cup sour cream; 3 -4 tablespoons red wine vinegar; 3 tablespoons water; 2 tablespoons sugar; 1 -2 teaspoon salt; 2 -3 teaspoons pepper

Servings: persons

1 large cabbage, shredded
3 -4 carrots, shredded
2 -3 shallots, finely chopped (or 1 onion)
3 cups mayonnaise
1 cup sour cream
3 -4 tablespoons red wine vinegar
3 tablespoons water
2 tablespoons sugar
1 -2 teaspoon salt
2 -3 teaspoons pepper

1
shred cabbage and carrots (food processors are very handy for shredding (3mm is my preferrence).
2
add shallots (I've used shallots, onions or green onions).
3
In a seperate bowl combine mayo, sour cream and remaining ingredients.
4
Mix to taste (we love red wine vinager so I normally go towards 4+ tbsp same with the pepper) Do not over mix, you want the sour cream and mayo to combin well but not too thin where it won't stick to the cabbage.
5
Pour on top of cabbage, toss well and chill.

1429

kcal

Calories

146

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large cabbage, shredded, 3 -4 carrots, shredded, 2 -3 shallots, finely chopped (or 1 onion), 3 cups mayonnaise, and more.

Yes, Cole Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cole Slaw

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