Mohamed Shili This easy and creamy coleslaw, inspired by Paula Deen, is a quick side dish bursting with fresh, crunchy veggies and a zesty dressing. Perfect for barbecues or a sandwich topping, it’s made with simple ingredients you likely already have at home. Ready in minutes, it’s a delicious way to add flavor and texture to any meal!
Recipe Ingredients :
- 1 (1 1/2 lb) head cabbage, quartered, cored, and shredded
- 2 (about 1 cup) carrots, peeled and shredded
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives
- 1/2 cup mayonnaise
- 3 tablespoons red onion, finely chopped
- 1 1/2 tablespoons lemon juice, freshly squeezed
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seed
How To Make Coleslaw?
- Prepare the Vegetables: In a large bowl, combine the shredded cabbage, carrots, parsley, and chives. Toss everything together to mix evenly.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, red onion, lemon juice, sugar, salt, pepper, and celery seed until smooth and creamy.
- Combine and Mix: Pour the dressing over the cabbage mixture and toss thoroughly until all the vegetables are well coated.
- Taste and Adjust: Sample the coleslaw and adjust the seasoning if necessary. Add a little more salt, sugar, or pepper to suit your taste.
- Let it Rest: Allow the coleslaw to stand for at least 10 minutes before serving. You can also refrigerate it for a chilled and more flavorful dish.
Recipe Tips :
- Use Fresh Ingredients: For the best flavor and crunch, use fresh cabbage and carrots. Avoid pre-shredded options as they can lose their texture and taste over time.
- Shred Evenly: Shred the cabbage and carrots as finely and evenly as possible. This ensures a smooth mix and makes the coleslaw easier to eat.
- Balance the Dressing: Taste the dressing before mixing it with the vegetables. Adjust the salt, sugar, or lemon juice to balance sweetness and tanginess perfectly.
- Let It Rest: Allow the coleslaw to sit for at least 10 minutes after mixing. This helps the flavors blend and softens the cabbage slightly for a better texture.
- Serve Chilled: For the freshest and crunchiest coleslaw, refrigerate it for at least 30 minutes before serving. This also enhances the flavor and makes it more refreshing.
How To Store Leftovers?
Let the leftover coleslaw sit at room temperature until it cools completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. Stir before serving to refresh the dressing.
Nutrition Facts
- Serving Size: 1 cup (150g)
- Calories:150 kcal
- Total Fat:10g
- Saturated Fat:1.5g
- Cholesterol:5mg
- Sodium:300mg
- Potassium:250mg
- Total Carbohydrate:14g
- Dietary Fiber:3g
- Sugars:8g
- Protein:2g
Check out More Recipes:
Paula Deen Coleslaw
Description
This easy and creamy coleslaw, inspired by Paula Deen, is a quick side dish bursting with fresh, crunchy veggies and a zesty dressing. Perfect for barbecues or a sandwich topping, it’s made with simple ingredients you likely already have at home. Ready in minutes, it’s a delicious way to add flavor and texture to any meal!
Ingredients
Instructions
- Prepare the Vegetables: In a large bowl, combine the shredded cabbage, carrots, parsley, and chives. Toss everything together to mix evenly.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, red onion, lemon juice, sugar, salt, pepper, and celery seed until smooth and creamy.
- Combine and Mix: Pour the dressing over the cabbage mixture and toss thoroughly until all the vegetables are well coated.
- Taste and Adjust: Sample the coleslaw and adjust the seasoning if necessary. Add a little more salt, sugar, or pepper to suit your taste.
- Let it Rest: Allow the coleslaw to stand for at least 10 minutes before serving. You can also refrigerate it for a chilled and more flavorful dish.
Notes
- Use Fresh Ingredients: For the best flavor and crunch, use fresh cabbage and carrots. Avoid pre-shredded options as they can lose their texture and taste over time.
- Shred Evenly: Shred the cabbage and carrots as finely and evenly as possible. This ensures a smooth mix and makes the coleslaw easier to eat.
- Balance the Dressing: Taste the dressing before mixing it with the vegetables. Adjust the salt, sugar, or lemon juice to balance sweetness and tanginess perfectly.
- Let It Rest: Allow the coleslaw to sit for at least 10 minutes after mixing. This helps the flavors blend and softens the cabbage slightly for a better texture.
- Serve Chilled: For the freshest and crunchiest coleslaw, refrigerate it for at least 30 minutes before serving. This also enhances the flavor and makes it more refreshing.
Paula Deen Coleslaw
