Homemade Coleslaw
Homemade Coleslaw contains shredded green cabbage, red cabbage, and carrots in a creamy coleslaw dressing. Easy to make with simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 10 servings
Calories: 83kcal
Ingredients
- 2-1/2 tablespoons granulated sugar divided
- 1/2 cup mayonnaise
- 2-1/2 tablespoons fresh lemon juice divided
- 1 tablespoon white distilled vinegar or apple cider vinegar
- 1/2 teaspoon salt More or less as preferred.
- 1/2 teaspoon coarse ground black pepper More or less as preferred.
- 1 bag (14 or 16 ounces) Coleslaw Mix I used one bag (16 ounces) of Tri-Color Coleslaw Mix.
- 2 teaspoons celery seeds (optional)
Instructions
- In a medium bowl, whisk together mayonnaise, 2 tablespoons of sugar, 2 tablespoon of fresh lemon juice, vinegar, coarse ground black pepper, and salt until smooth and creamy.
- Taste a sample. If desired, add remaining 1/2 tablespoon of sugar and 1/2 tablespoon of fresh lemon juice. Whisk together until smooth and creamy.
- Taste again. If desired, add more of each ingredient.
- Cover bowl of dressing (without coleslaw mix) with a lid. Refrigerate 24 hours so flavors will meld together overnight.
- Empty one bag of Coleslaw Mix into a medium bowl. Cover with chilled Coleslaw Dressing and stir with a spoon until well combined.
- Sprinkle top with celery seeds (optional).
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 83kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 188mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg