Coleslaw
HB-12839 · Hand-built original · American
Finely chopped cabbage, carrot, and onion tossed in a sweet and tangy creamy dressing, rested for at least an hour so the flavours develop.
AmericanSide Dish15 minServes 10321 kcalVegetarianGluten-freeEgg-freeDiabetic
Main ingredient: cabbage
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:10quantities adjust to match
Ingredients
- 13 cups chopped cabbage (about 1 large or 2 medium heads of cabbage)
- 1/2 cup chopped onion
- 1/2 cup chopped carrot (about 1 medium-sized carrot)
- 2 cups creamy sandwich dressing
- 1/4 cup vinegar
- 1/4 cup vegetable oil
- 1/2 cup sugar
Method
- Process the chopped cabbage, onion, and carrot in a food processor until finely chopped, then transfer the vegetables to a large bowl.
- Combine the creamy sandwich dressing, vinegar, vegetable oil, and sugar in a separate bowl and mix well until the dressing tastes sweet with just a hint of vinegar.
- Add the dressing to the chopped vegetables and mix everything together well.
- Let the coleslaw stand for at least 1 hour before serving to allow the flavours to develop.
Prep: 15 min · Total: 15 min
Nutrition (per serving, where published)
321 kcalCalories
4.3 gProtein
38.4 gCarbs
18.4 gFat
2.6 gSaturates
0.5 gFibre
5.8 gSugars
505 mgSodium
2 mgCholesterol
926 mgPotassium
110 mgCalcium
0.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data