I didn’t know I loved coleslaw until I tried it for myself. Although I’d had it many times, I was never impressed and wondered what the appeal was. Then I made a quick batch, and it was my favorite coleslaw. That creamy-crunchy combination made me want to make more, and I have been making it every day since.
My Creamy Coleslaw dressing is simple and only requires a few pantry staples. It includes a little Dijon mustard to give it tang and honey for sweetness. Once the dressing has cooled, you can toss it with chopped cabbage, carrots, or sliced green onions. This creamy, crunchy goodness can be used to make sandwiches, wraps, or eaten as it is.
That combination of sweet-tangy creamy dressing and super crunchy cabbage is everything. It’s like, I can’t stop eating one bite after I have had it. This recipe was made in a small batch. I made about 2 cups of the recipe, which is enough to make four sandwiches. Or two sandwiches and four mouthfuls. LOL
SHREDDED CABBAGE SHORTCUT
Because it was one of few times that pre-chopped vegetables are cost-effective, I used pre-shredded bagged coleslaw mix (shredded cabbage and carrots). You don’t have to keep half of a cabbage in the fridge, wondering what you should do with it. It doesn’t matter how small a cabbage may be; it seems like too much.
HOW TO KEEP COLESLAW FROM GETTING WATERY
The water in the cabbage makes it so crunchy. The dressing’s salt pulls out the water from the cabbage via osmosis. This leaves your cabbage less crisp. This can be prevented by storing your dressing separately from the shredded vegetables. If you don’t intend to eat the entire batch immediately, you can only add the dressing to the portion you consume.
INGREDIENTS
Dressing
- 1/3 cup mayonnaise ($0.55)
- 1/2 Tbsp honey ($0.06)
- 1 tsp Dijon mustard ($0.03)
- 1 tsp red wine vinegar (or apple cider vinegar) ($0.02)
- 1/4 tsp salt ($0.02)
- Freshly cracked black pepper ($0.03)
Vegetables
- 1/2 14 oz. Bag coleslaw mix (shredded carrots and cabbage)* ($0.75)
- 3 green onions (0.17)
INSTRUCTIONS
- Combine the ingredients for the dressing in a small bowl (mayonnaise and honey, Dijon red wine vinegar, salt and pepper).
- The green onions can be sliced. Combine the coleslaw mix (shredded cabbage, carrots and celery) in a large bowl. Add the green onions to the bowl. Pour the dressing over the top. Stir until cabbage is coated with dressing. Serve immediately
NUTRITION
Calories: 158.6kcal Carbohydrates: 8.1g Protein: 0.7g Fat: 14.8g Sodium: 325mg Fiber: 1.2g
