Wooden Cabbage Shredder for Coleslaw (17.7x7 in) - Cabbage Grater for Coleslaw - Cabbage Shredder for Sauerkraut - Slaw Slicer Cabbage Cutter Shredder

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This healthier coleslaw recipe swaps the mayo for Greek yogurt and white vinegar to create a low-carb dressing for a healthier version of the summertime classic. I’ve also limited the amount of salt used and used honey instead of sugar. By making coleslaw from scratch, you can control exactly what goes into it for a way healthier dish. coleslaw is a salad made primarily of shredded cabbage, usually mixed with carrots (and sometimes, other veggies), and tossed with a tangy dressing. You should not be sleeping on this creamy coleslaw recipe if you’ve been looking for a side dish that will elevate your main dish. This recipe is simple yet delicious. The combination of crunchy cabbage and carrots with the creamy dressing is a perfect side dish for any meal. Creamy Coleslaw

This is a creamy coleslaw that is made using my homemade mayonnaise which is completely vegan friendly. Coleslaw with a vinegar dressing is an older invention than mayo-based coleslaw and, in the South, is often referred to simply as “slaw”. Usually, a combination of cabbages is used, as well as other vegetables, covered in a dressing of vinegar, sugar, salt, pepper, and other seasonings. I'm using half of a large white cabbage, 2 medium carrots and ¼ of a small onion. The cabbage and carrots will be julienned and the onion will be finely grated (this will add a little flavour, but ensure you're not getting the raw crunch of onion). What's the best type of cabbage to use? Cabbage contains a lot of water, which when mixed with salt, seeps out the longer the coleslaw stands. You can use a food processor with a julienne disc, or you could slice them thinly with a knife or use a hand julienne peeler if you prefer. Shortcut tip:

How long can I keep this Coleslaw in the fridge?

This coleslaw lasts 2-3 days in an airtight container in the fridge. I would not recommend freezing it as it contains mayo. It is best eaten fresh or within a few days.

Add the mayonnaise in stages, you may not need/want all of the dressing. Creaminess is a matter of your own discretion Coleslaw is easy to make in advance.The vegetables can be shredded a day or two in advance and kept in a resealable bag in the refrigerator.Shirley: "I always use some finely diced celery and occasionally some cucumber and bell pepper. I don't use carrots as they are a mess to shred and they stain. In addition I use a combination of mayo and sour cream and I add just a bit of sugar to offset the vinegar. Last of all my secret ingredient is celery seed." Coleslaw, slaw, or cabbage salad (whatever you choose to call it) is usually made from shredded cabbage, grated carrot, and dressing mixture.

I'm making quite a big batch (it will last our family of 4 a few days), but you can scale it right down if you prefer just to make a couple of servings (see recipe card notes section for more info on scaling down). What do we need? Because there’s no mayo, vinegar-based coleslaw is a healthier, low-fat option and suitable for vegans. Be careful you don’t add too much vinegar. How far in advance can you make vinegar coleslaw? Apple cider vinegar is especially good if you include apples in the coleslaw or if you’re making a hot dressing. I love using a combination of red and green cabbage when I make coleslaw. It makes the dish really pretty. You can use just one variety, though. Try green cabbage, red cabbage, savoy cabbage or Napa cabbage. How to Cut Cabbage for Coleslaw

We don’t add any sugar. Other coleslaw recipes call for sugar. For our tastes, the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar to the dressing before mixing with the cabbage and carrot. Adding the Dressing Whatever type of cabbage you choose, the way to prepare them are generally the same. Here’s how to do it: Take the classic coleslaw to another level by adding spring onions and coconut shavings to it. To me, coconut takes most dishes to a whole new level. How to make perfect coleslaw at all times

Coleslaw with a mayonnaise dressing tends to get slightly softer if left overnight and lose a little crispness, but it will still be tasty. Angela: "If you use a potato peeler and scrape the carrots into ribbons it’s not wet as when you grate it on a grater." I still stand by conviction that cabbage does not belong in desserts but it's a welcome addition to almost everything else. Although vinegar can be a culprit in making coleslaw soggy, you can’t leave it out of coleslaw altogether – even mayonnaise on its own contains some vinegar. Some acid is necessary to create the characteristic “tang” of coleslaw. Substitutes for white vinegar in coleslawSwitch things up. Feel free to add different ingredients to switch things up based on your flavor preferences. For extra nutrients and a delicious crunch, try adding shredded brussels sprouts or broccoli. You can really add any veggies and herbs you want based on what you have at home. Cabbage:To keep this dish ultra colorful, I like to use a combination of green and purple cabbage. You can buy a bag of pre-shredded coleslaw mix (which often comes with shredded carrots, too) or buy heads of cabbage and shred them by hand.