Mohamed Shili This delicious coleslaw by Joanna Gaines is a quick and easy side dish perfect for any meal. With a creamy dressing and a refreshing crunch from rainbow slaw and Brussels sprouts, it’s both nutritious and satisfying. Made with pantry staples like mayonnaise and vinegar, it’s flexible enough to suit your taste and any occasion.
Recipe Ingredients:
- 2 cups shredded rainbow slaw
- 1 cup shaved Brussels sprouts
- 1 celery stalk thinly sliced
- 4 green onions thinly sliced
- 1/2 cup mayonnaise preferably Hellmann’s
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon celery seeds
- 1/2 teaspoon celery salt
- 1/4 teaspoon paprika
- Kosher salt and freshly ground black pepper
How To Make Coleslaw Recipe?
- Prepare the vegetables: In a large bowl, combine shredded rainbow slaw, shaved Brussels sprouts, celery, and green onions.
- Make the dressing: In a small bowl, mix together mayonnaise, apple cider vinegar, celery seeds, celery salt, paprika, and salt & pepper to taste.
- Combine and mix: Pour the dressing over the slaw mixture and gently fold until everything is evenly coated.
- Chill and serve: Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Recipe Tips:
- Shave Brussels Sprouts Thinly: Use a mandoline or sharp knife to slice Brussels sprouts very thinly for the best texture and even mixing.
- Chill Before Serving: Refrigerate the coleslaw for at least 2 hours to let the flavors blend and achieve the perfect creamy consistency.
- Adjust Dressing to Taste: Start with less mayonnaise and vinegar, then add more if needed to suit your taste and desired creaminess.
- Use Fresh Ingredients: For the best flavor and crunch, choose fresh, crisp vegetables, and avoid pre-shredded mixes that may be dry.
- Don’t Skip the Celery Seeds: These tiny seeds add a unique flavor that makes the coleslaw stand out, so don’t leave them out!
How To Store Leftovers?
First, let the leftover coleslaw come to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days to keep it fresh and flavorful.
Nutrition Facts
- Calories: 174
- Total Fat: 13g
- Saturated Fat: 2.1g
- Cholesterol: 8.8mg
- Sodium: 242mg
- Potassium: 167.5mg
- Total Carbohydrate: 14g
- Dietary Fiber: 2.1g
- Sugars: 10g
- Protein: 1g
Check out More Recipes:
Joanna Gaines Coleslaw
Description
This delicious coleslaw by Joanna Gaines is a quick and easy side dish perfect for any meal. With a creamy dressing and a refreshing crunch from rainbow slaw and Brussels sprouts, it’s both nutritious and satisfying. Made with pantry staples like mayonnaise and vinegar, it’s flexible enough to suit your taste and any occasion.
Ingredients
Instructions
- Prepare the vegetables: In a large bowl, combine shredded rainbow slaw, shaved Brussels sprouts, celery, and green onions.
- Make the dressing: In a small bowl, mix together mayonnaise, apple cider vinegar, celery seeds, celery salt, paprika, and salt & pepper to taste.
- Combine and mix: Pour the dressing over the slaw mixture and gently fold until everything is evenly coated.
- Chill and serve: Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- Shave Brussels Sprouts Thinly: Use a mandoline or sharp knife to slice Brussels sprouts very thinly for the best texture and even mixing.
- Chill Before Serving: Refrigerate the coleslaw for at least 2 hours to let the flavors blend and achieve the perfect creamy consistency.
- Adjust Dressing to Taste: Start with less mayonnaise and vinegar, then add more if needed to suit your taste and desired creaminess.
- Use Fresh Ingredients: For the best flavor and crunch, choose fresh, crisp vegetables, and avoid pre-shredded mixes that may be dry.
- Don’t Skip the Celery Seeds: These tiny seeds add a unique flavor that makes the coleslaw stand out, so don’t leave them out!
