How to make coleslaw | Classic creamy coleslaw recipe
Servings Prep Time
6people 5minutes
Servings Prep Time
6people 5minutes
  1. Shred or Grate Cabbage & Carrot: Wash the vegetables & peel it. Slice the vegetables into thin shreds through a food processor or shredding blade. Transfer the shredded vegetables to a large bowl.
  2. Squeeze the vegetables well to separate the moisture.
  3. Toss the vegetable ingredients to combine & mix well.
  4. Prepare the Dressing: Place all the dressing ingredients i.e. vinegar, mayonnaise, sugar, salt and pepper in a small bowl & whisk to combine. Taste and season with more salt, sugar, or vinegar as needed.
  5. Toss the Slaw with Dressing: Pour the dressing over the shredded vegetables. Toss gently to combine & ensure all the shreds are coated evenly.
  6. Refrigeration: Cover & refrigerate Coleslaw for at least 1 hour before serving. Toss occasionally to keep the dressing distributed over the vegetables.
  7. Note: The flavor & texture of Coleslaw is the best the day it is made. The salad however still keeps well for several days in the fridge. For extra creaminess, reserve the dressing & drizzle it over the top of the slaw, or fold an extra spoonful of mayo into the slaw just before serving.
Recipe Notes

You may also try healthy Turkish Shepherd’s Salad Recipe.

Contact Chef: Sugandha Mathur