Easy 5-Minute Coleslaw
This simple coleslaw recipe goes perfectly on top of BBQ or fish sandwiches or as a delicious side! Not too tart, not too sweet and not too full of mayo, it strikes the perfect balance. Bonus: it's dairy-free, gluten-free and packed with plenty of antioxidants.
Equipment
- 1 Large Mixing Bowl
- 1 Mixing Spoon
Ingredients
- 1 16 oz bag pre-shredded cabbage and carrots
- 1/2 cup mayonnaise (I use a sugar-free mayo)
- 2 tsp apple cider vinegar (I use Bragg's)
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- a little extra salt and pepper to taste (optional)
Instructions
- Mix all of the ingredients together
- You can serve the coleslaw immediately, but it tastes best if you chill it in the refrigerator before eating
Notes
A slaw mix with red cabbage, green cabbage and carrots is ideal. However, if all you can find is the bag with green cabbage and carrot mix (which is often the case for me), that works just fine for this recipe.
This tastes even better cold. Don't worry when you see liquid in the bowl or storage container after the coleslaw has been sitting for a while. It hasn't gone bad; the moisture in the cabbage has simply been drawn out.
© Kitchen Gone Rogue. www.kitchengonerogue.com
Nutrition
Calories: 98kcalCarbohydrates: 1gProtein: 0.1gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 6mgSodium: 234mgPotassium: 5mgFiber: 0.02gSugar: 1gVitamin A: 10IUVitamin C: 0.05mgCalcium: 2mgIron: 0.04mg
Tried this recipe?Let us know how it was!
