Crunchy and tangy, this classic coleslaw is a mouthwatering and nutritious addition to any meal. Bite into the peppery cabbage as it mingles with the sweet carrots and zesty dressing. This yummy coleslaw is also very easy to make and will be on your table in just minutes.
I love this salad year round. It is cool and refreshing in the summer. Equally delicious in the cooler months, it is a great side dish to accompany any kind of fish or thick and creamy chowder-like soup. It is also a great way to add additional veggies into your diet.
Cabbage is so good for you. It is loaded with fiber, folate, potassium, magnesium and high in vitamins C, A and K. Due to chemicals that help ease swelling in the tissues it can also help reduce inflammation.
Cabbage is good for digestion and helps strengthen the lining of your intestines. As a food with chemicals called phytonutrients it also is a cell protecting force. High in antioxidants and gulcosinolates it may also ward off cancer.
Easy and versatile
It is so handy to keep an extra cabbage in the fridge because it will last a ling time. I think of cabbage as a panty staple. Not only is it great to have when I run out of other fresh veggies but it is also really wonderful in salads, stir fries, soups and much more.
You can eat this coleslaw on its own or use it as a topping on sandwiches, wraps, or tacos. It is really delicious on top of homemade baked beans or a crispy addition to a pulled pork sandwich.
To make my classic coleslaw start with ¼ of a head of cabbage. This will roughly be equal to 4 cups when it is chopped. Remove the core of the cabbage and slice it into very thin strips. Grate your carrot.
Next combine the cabbage, carrots, cream, vinegar and sugar together in a mixing bowl. Season with the salt and pepper and mix until everything is coated in the dressing.
Serve your coleslaw right away or chill for later. This salad is best when eaten within the first few days of making.
- 4 cups Cabbage
- ½ cup Carrots grated
- ¼ cup Cream or Half and half
- 3 Tbs. Vinegar
- 1 Tbs. Sugar
- ¼-1/2 tsp. Salt
- ¼ tsp. Pepper
- Remove the core of the cabbage and slice it into very thin strips. Grate the carrot.
- Combine the cabbage, carrots, cream, vinegar and sugar together in a mixing bowl. Season with the salt and pepper and mix until everything is coated in the dressing.
- Serve right away or chill for later. This salad is best when eaten within the first few days of making.
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