A quick and easy-to-prepare, takeaway-style coleslaw which you can make fresh at home with cabbage, carrots and red onion. The delicious dressing is made from apple cider vinegar, lemon and just a few other pantry staples. Perfect as a side to burgers, a BBQ or homemade takeaways.
I love that coleslaw is great for a variety of meals. You can have it as a side for burgers, take it to a BBQ, or in the classic combo of chicken and coleslaw in a bun! With a few simple ingredients, (which will probably be in your pantry or fridge already), you can whip this recipe up in no time and it tastes just like it has been bought from KFC.
- Cabbage - You can use either green or red cabbage for this coleslaw. Or even a combination of the two.
- Carrots - Carrots are packed full of nutrients, so it's always great to fit them into a recipe.
- Red onion - Red onions are sweeter than white, and they also add a lovely colour to the coleslaw.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Dressing: In a glass jug, whisk together all of the dressing ingredients. Place in the fridge while you prepare the vegetables.
Slaw: Using a mandolin or a food processor, finely chop the cabbage, carrot and red onion. Place in a large bowl.
Pour over the dressing and mix to combine. Serve as a side with your favourite burger.
Coleslaw is best when made a few hours to a day in advance, as it allows the flavours to combine. If you prefer a crunchier texture, you can make it closer to serving time.
To shred cabbage for coleslaw, start by removing any damaged or tough outer leaves. Cut the cabbage head in half and remove the core. Using a sharp knife, thinly slice the cabbage into fine shreds.
Yes, you can use white vinegar if you don't have apple cider vinegar in the cupboard.
Store any leftover coleslaw in an airtight container in the fridge for up to three days.
This is a great base recipe for coleslaw that you can add plenty of other ingredients to. For an extra crunch you could use celery, capsicum or radish. You could also try diced apples, raisins, cranberries, or chopped nuts like almonds, pecans or walnuts.
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- 1 Tbsp apple cider vinegar
- ½ tsp salt
- ½ cup mayonnaise
- ¼ cup milk
- 1 ½ Tbsp sugar
- ¼ tsp black pepper
- 1 Tbsp lemon juice
- ¼ red onion
- ¼ cabbage
- 3 carrots, peeled
- Dressing: In a glass jug, whisk together all of the dressing ingredients. Place in the fridge while you prepare the vegetables.
- Slaw: Using a mandolin or a food processor, finely chop the cabbage, carrot and red onion. Place in a large bowl.
- Pour the dressing over the cabbage and mix to combine. Serve as a side with your favourite burger.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 93Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 5mgSodium: 198mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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