Creamy Coleslaw
Prep time:
10 minutes
Servings:
5 (1-cup) servings
Quick Tips
Prep Tip: To reduce the fat in this recipe, use 1/4 cup mayonnaise and 1/4 cup plain fat-free Greek yogurt in place of the 1/2 cup mayonnaise. You can also make your own coleslaw mix—instead of buying it—by finely shredding fresh cabbage and carrots to make 5 cups total.
For a change of pace: Try stirring 1 cup chopped fresh fruit (strawberries, apple, mango or blueberries), 1/3 cup dried fruit (raisins, chopped dates or tart red cherries) or 3/4 cup drained, crushed pineapple into your coleslaw just before serving.
Creamy Coleslaw
Don’t make a trip to the deli! Create this scrumptious, creamy salad with just a few ingredients in your own kitchen.
Ingredients:
- 1/2 cup mayonnaise
- 1 tablespoon vinegar
- 2 teaspoons sugar
- 1/2 teaspoon celery seeds (optional)
- 1/8 teaspoon salt
- 5 cups coleslaw mix (or finely shredded cabbage and carrot)
Directions:
- In small bowl, stir together mayonnaise, vinegar, sugar, celery seeds (if desired) and salt.
- Place coleslaw mix in large bowl.
- Spoon mayonnaise mixture on coleslaw mix. Toss until combined.
- Cover and refrigerate for 2 to 24 hours.
Quick Tips
Prep Tip: To reduce the fat in this recipe, use 1/4 cup mayonnaise and 1/4 cup plain fat-free Greek yogurt in place of the 1/2 cup mayonnaise. You can also make your own coleslaw mix—instead of buying it—by finely shredding fresh cabbage and carrots to make 5 cups total.
For a change of pace: Try stirring 1 cup chopped fresh fruit (strawberries, apple, mango or blueberries), 1/3 cup dried fruit (raisins, chopped dates or tart red cherries) or 3/4 cup drained, crushed pineapple into your coleslaw just before serving.
Prep time:
10 minutes
Servings:
5 (1-cup) servings
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
