Coleslaw Recipe – Eats Now

Name: Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 12 head green cabbage, cored and thinly sliced; 14 head red cabbage, cored and sliced (it looks pretty) (optional); 12 green bell pepper, seeded and diced; 12 red bell pepper, seeded and diced; 3 -4 green onions, chopped; 1 -2 carrot, peeled and grated; 2 tablespoons low-fat mayonnaise; 3 tablespoons nonfat yogurt; ¼ cup cider vinegar; 1 tablespoon balsamic vinegar; 2 tablespoons Dijon mustard; ¼ teaspoon garlic granules; ¼ teaspoon celery salt; ½ teaspoon fresh ground black pepper; ¼ teaspoon Lawry's Seasoned Salt; ¼ teaspoon salt; 2 tablespoons extra virgin olive oil

Servings: persons

12 head green cabbage, cored and thinly sliced
14 head red cabbage, cored and sliced (it looks pretty) (optional)
12 green bell pepper, seeded and diced
12 red bell pepper, seeded and diced
3 -4 green onions, chopped
1 -2 carrot, peeled and grated
2 tablespoons low-fat mayonnaise
3 tablespoons nonfat yogurt
¼ cup cider vinegar
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
¼ teaspoon garlic granules
¼ teaspoon celery salt
½ teaspoon fresh ground black pepper
¼ teaspoon Lawry's Seasoned Salt
¼ teaspoon salt
2 tablespoons extra virgin olive oil

1
Combine all veggies in a large bowl or a large sealable plastic bag if preparing ahead.
2
Refrigerate until chilled.
3
Include red cabbage only if the slaw will be served within a couple hours of adding dressing; if the slaw with red cabbage is stored overnight, everything turns an ugly pink!
4
It still tastes good, though!
5
Dressing: In a small bowl, whisk together the mayonnaise and yogurt until smooth.
6
Add vinegars, mustard, and dry spices.
7
Whisk thoroughly to blend, set aside for 15-20 minutes or more for flavors to meld.
8
While whisking rapidly, slowly add the olive oil a few drops at a time.
9
Continue whisking until dressing is blended and emulsified.
10
For a real crispy slaw, toss dressing with veggies 5-15 minutes before serving.
11
For softer textured, but still crisp slaw, toss dressing with veggies 1-2 hours before serving and refrigerate until needed.
12
In either case, toss again to redistribute the dressing immediately before serving.
13
Slaw still tastes good after being stored in the refrigerator, it just gets softer.

No nutrition data on file — estimate from the ingredient list.

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 17 ingredients. The key ingredients include: 12 head green cabbage, cored and thinly sliced, 14 head red cabbage, cored and sliced (it looks pretty) (optional), 12 green bell pepper, seeded and diced, 12 red bell pepper, seeded and diced, and more.

Yes, Coleslaw 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.

Coleslaw

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