Quick & Crunchy Creamy Coleslaw
A bright, tangy, and refreshing side dish with a light, creamy dressing and the perfect satisfying crunch.
Ingredients
- ½ small cabbage (green or red), finely shredded
- 1 medium carrot, thinly julienned or grated
- 1 tbsp tbsp light mayonnaise
- 1 tbsp white vinegar (or apple cider vinegar)
- 1 tsp white sugar
- salt and pepper to taste
Instructions
- Shred the Vegetables: Finely shred the half cabbage with a sharp knife. Cut the carrot into thin julienne matchsticks or grate it using a box grater. Combine them both in a large bowl.
- Add the Dressing: Measure the light mayonnaise, vinegar, sugar, and a pinch of salt, adding them directly over the shredded vegetables.
- Massage the Slaw: Using clean hands, gently massage the cabbage and carrots with the dressing for 1 to 2 minutes. You will feel the cabbage start to soften slightly in your hands.
- Rest and Serve: Let the coleslaw rest in the fridge or on the counter for at least 5 minutes before serving to let the flavors develop. Give it one quick stir before plating.
Notes
Protein: 1.4 g | Carbs: 8.6 g | Fat: 1.0 g | Fibre: 2.9 g
Recalculated estimates per serving. Carbohydrate includes fibre. Assumes 400 g edible cabbage (half a small head), one 61 g carrot and 15 g light mayonnaise.