Best Homemade Coleslaw
This recipe for homemade coleslaw blows the store-bought kind out of the water! It's crunchy and refreshing with a light, tangy dressing. This coleslaw is a must-have with fried chicken, BBQ sandwiches, and so much more!
Servings: 16 people
- 1 head green cabbage shredded
- 1/2 head red cabbage shredded
- 2 cups carrots shredded
- 1/4 cup red onion shredded
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup lemon juice
- 2 Tablespoons sugar
- 1 teaspoon celery seeds
- 1 teaspoon poppy seeds
- salt to taste
- black pepper to taste
Using a sharp knife, shred the cabbage, carrots, and onions, and combine all shredded vegetables in a large serving bowl.
In a smaller bowl, whisk together all of the ingredients for the dressing. Pour the dressing over the coleslaw vegetables just before serving and toss gently to combine.
This coleslaw is best eaten day-of, but it will last 3-5 days in the refrigerator.
Calories: 136kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 162mg | Potassium: 227mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3030IU | Vitamin C: 38.4mg | Calcium: 48mg | Iron: 0.7mg