Creamy American Coleslaw Recipe
This zesty dairy-free coleslaw comes together in less than 5 minutes and is perfect for your next grill-out, BBQ or taco night.
Servings: 6
Calories: 34kcal
Ingredients
- 10 oz Coleslaw Mix prepackaged
- ¾ cup Chipotle Lime Mayonnaise
- 2 tablespoon Honey
- 1 tablespoon Lime Juice fresh
- 1 tablespoon White Vinegar
- ¼ teaspoon Sea Salt
- ½ teaspoon Pepper
Instructions
- Wash and dry coleslaw mix. You will want to make sure the raw cabbage is thoroughly dry so the dressing will stick to it.
- In a large bowl, combine the mayonnaise, honey, lime juice, vinegar, sea salt, and black pepper. Make sure the dressing is smooth and does not contain any lumps.
- Add the coleslaw mix to the creamy dressing and toss well to combine. Cover and place in the fridge for 2-4 hours before serving.
Notes
Expert Tips And Notes
- Shred The Veggies Finely: If you are not using a bagged mix and you are chopping your own cabbage and carrots, be sure you use a sharp knife and chop the veggies super fine. If you have a food processor, you could also shred the veggies using the shredding blade. You want your veggies to be really fine so that the dressing can coat everything.
- Avoid Soggy Slaw: Be sure to dry your cabbage mixture thoroughly. If it’s damp, the dressing won’t cling, and you’ll end up with a runny, less flavorful coleslaw.
- Make It Ahead: For maximum flavor, let the shredded veggies soak up that tangy dressing for at least an hour before serving.
Nutrition
Calories: 34kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.05g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 300mg | Potassium: 88mg | Fiber: 1g | Sugar: 7g | Vitamin A: 48IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 0.3mg
