Did you know? The term “coleslaw” is actually derived from the term “koolsla” meaning cabbage salad in Dutch!
This recipe is a super easy and quick one with ingredients that people typically already have in the pantry. I think this dish is particularly great for BBQ parties! It’s very convenient as you can pre-shred all the vegetables and prepare the coleslaw dressing separately in advance and only toss them together right before serving!
| INGREDIENTS | |
|---|---|
| Cabbage | Half |
| Carrot | 1 |
| [DRESSING] (American Style) Mayonnaise | 8 Tablespoons |
| [DRESSING] Lemon Juice | 1½ Tablespoons |
| [DRESSING] White Vinegar | 1 Tablespoon |
| [DRESSING] Sugar | 2 Tablespoons |
| [DRESSING] Salt | ¼ Teaspoon |
| [DRESSING] Black Pepper | ¼ Teaspoon |
DIRECTIONS
- Finely shred the cabbage and carrot.
- In a small bowl, combine [DRESSING] ingredients together and mix well.
- Right before serving, toss and combine the vegetables together with the salad dressing.
- DŌZO!
NOTE: In order to avoid the salad getting soggy, only toss and combine the vegetables together with the dressing right before serving. You may prepare the shredded vegetables and salad dressing in advance and store them in the refrigerator separately until it’s time to serve.
Recipe adapted from [allrecipes]
DŌZO by estellicious cooking 