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Coleslaw Recipe
Here’s a recipe for classic coleslaw:
Ingredients:
- 1 head green cabbage, finely shredded
- 1 large carrot, peeled and grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a large mixing bowl, combine the finely shredded cabbage and grated carrot.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
- Pour the dressing over the cabbage and carrot mixture, and toss to coat evenly.
- Cover the coleslaw and refrigerate for at least 30 minutes (or up to several hours) to allow the flavors to meld and the cabbage to soften.
- Before serving, give the coleslaw a quick stir and adjust the seasoning to taste with additional salt and pepper if needed.
This classic coleslaw is a great side dish for BBQ, fried chicken, or sandwiches!
Here’s another coleslaw recipe with a bit of a twist:
Ingredients:
- 1 head green cabbage, finely shredded
- 1 large carrot, peeled and grated
- 1/2 red onion, thinly sliced
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a large mixing bowl, combine the finely shredded cabbage, grated carrot, and thinly sliced red onion.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth.
- Pour the dressing over the cabbage, carrot, and onion mixture, and toss to coat evenly.
- Cover the coleslaw and refrigerate for at least 30 minutes (or up to several hours) to allow the flavors to meld and the cabbage to soften.
- Before serving, give the coleslaw a quick stir and adjust the seasoning to taste with additional salt and pepper if needed.
This coleslaw has a tangy kick from the Dijon mustard and apple cider vinegar, making it a great complement to sandwiches or grilled meats!
Final Word
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