My Best Coleslaw Recipe
A sweet creamy cabbage and carrot coleslaw
Servings: 15 people
Calories: 135kcal
Equipment
Ingredients
- 10 cups finely chopped cabbage Finely chopped cabbage is my preference, shredded cabbage will work just as well.
- ½ cup grated or finely chopped carrot (your preference)
- 2 cups mayonnaise or Miracle Whip is sweeter than mayonnaise, (your preference).
- ½ cup sugar
- 1 tsp white pepper
- ½ tsp onion powder
- ½ tsp garlic salt
- ½ tsp celery seed
Instructions
- Chop 1 large head of cabbage. One large head of cabbage will yield 10 cups of finely chopped cabbage. Drain any excess liquid from the chopped cabbage. Place in large mixing bowl. Note: If you prefer buying pre-shredded cabbage mix, make sure you buy a total of 10 cups.
- Grate 1/2 cup of carrots and add to cabbage. Approximately 3 carrots equal 1/2 cup grated carrot.
- Toss cabbage and carrots mixing thoroughly.
- In a small mixing bowl, combine mayonnaise, sugar, onion powder, white pepper, garlic salt, and celery seed until thoroughly blended. Add this mixture to the cabbage-carrot mixture and blend thoroughly. Refrigerate for at least 4 hours before serving to allow the flavors to meld. Serve with your favorite BBQ or seafood menu.
Notes
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Nutrition
Serving: 1serving | Calories: 135kcal | Carbohydrates: 21.5g | Protein: 3.2g | Fat: 6g | Fiber: 4.4g | Sugar: 8.5g