Coleslaw : Mayonnaise Based Slaw
Commonly prepared with either a vinaigrette or mayonnaise, the two major variations of coleslaw couldn’t be more different. One is bright and tangy, and can keep for weeks or months in the fridge; the other is rich and creamy, and best served right away to keep its trademark crunch.Try this mayonnaise based slaw; pairing well with spicy BBQ dishes
Servings: 6 people
- 1 cup all-natural mayonnaise
- 1/4 cup honey
- 1 Tbsp apple cider vinegar
- 1/2 Tsp salt
- 1/2 head cabbage (shredded) green, red, or savoy variety
- 1/2 cup carrots (shredded)
Shred cabbage and carrot(s) with box shredder. Toss together in medium sized serving dish.
Combine mayo, honey, apple cider vinegar, and salt. Stir well.
Pour dressing over cabbage/carrot mixture and stir well. Serve immediately. **Best when eaten within the hour of mixing; to avoid the cabbage/carrot mixture from getting soggy.
Calories: 79kcal | Carbohydrates: 9.2g | Protein: 0.4g | Fat: 4.9g | Cholesterol: 3.7mg | Sodium: 183mg | Potassium: 45.5mg | Fiber: 0.5g | Sugar: 6g | Calcium: 10.5mg | Iron: 0.25mg