Coleslaw Recipe
Description: If you’ve been on the hunt for a coleslaw recipe that leans towards the tart side rather than creamy, your search ends here! This homemade coleslaw is bursting with flavor and freshness. Perfect for accompanying your favorite barbecue dishes, it’s a crowd-pleaser that will have everyone asking for seconds. Plus, it’s quick and easy to make, requiring just 30 minutes of prep time. Please note that the prep time does not include setting time for the slaw, so plan accordingly. Let’s dive into making this delightful coleslaw!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 | Green cabbage |
| 1/4 | Red cabbage |
| 1/2 | Green bell pepper |
| 1/2 | Red bell pepper |
| 3 – 4 | Green onions |
| 1 – 2 | Carrots |
| 2 | Tablespoons low-fat mayonnaise |
| 3 | Tablespoons nonfat yogurt |
| 1/4 | Cup cider vinegar |
| 1 | Tablespoon Dijon mustard |
| 2 | Teaspoons garlic granules |
| 1/4 | Teaspoon fresh ground black pepper |
| 1/4 | Teaspoon salt |
| 1/2 | Cup extra virgin olive oil |
Instructions:
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Prepare the Veggies:
- Start by combining the shredded green cabbage, red cabbage, thinly sliced green and red bell peppers, chopped green onions, and grated carrots in a large bowl. If you’re preparing the coleslaw ahead of time, you can use a large sealable plastic bag instead. Mix everything together until evenly distributed.
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Chill the Veggies:
- Place the bowl of mixed veggies in the refrigerator to chill. This step allows the flavors to meld and intensify. It’s recommended to chill the veggies for at least 30 minutes before adding the dressing.
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Prepare the Dressing:
- In a separate small bowl, whisk together the low-fat mayonnaise and nonfat yogurt until smooth and creamy.
- Add in the cider vinegar, Dijon mustard, garlic granules, fresh ground black pepper, and salt. Whisk the mixture thoroughly to ensure all the ingredients are well combined. Let the dressing sit for 15-20 minutes to allow the flavors to develop.
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Emulsify the Dressing:
- While whisking rapidly, slowly drizzle in the extra virgin olive oil a few drops at a time. This gradual addition helps to emulsify the dressing, resulting in a creamy and well-blended consistency.
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Toss with Dressing:
- Depending on your preference for texture, you can choose when to add the dressing to the veggies:
- For a crispy coleslaw, toss the dressing with the veggies about 5-15 minutes before serving.
- For a softer texture, but still crisp coleslaw, toss the dressing with the veggies 1-2 hours before serving. Refrigerate the coleslaw until needed.
- Depending on your preference for texture, you can choose when to add the dressing to the veggies:
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Serve and Enjoy:
- Just before serving, give the coleslaw a final toss to ensure the dressing is evenly distributed.
- Serve alongside your favorite barbecue dishes or as a refreshing side at any meal.
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Storage Tips:
- If you have any leftovers, store the coleslaw in an airtight container in the refrigerator. While the texture may soften slightly over time, the flavors will continue to develop, and the coleslaw will still taste delicious.
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Note:
- If you plan to include red cabbage in your coleslaw, it’s best to serve it within a couple of hours of adding the dressing. Otherwise, everything may turn a slightly unappealing pink color. However, rest assured that the taste will remain delightful!
This homemade coleslaw recipe strikes the perfect balance between tangy and crisp, making it a delightful addition to any meal or gathering. Enjoy the freshness and flavor of this homemade creation! 🥗🌟
