Coleslaw That Lasts
Say goodbye to soggy slaws with "Coleslaw That Lasts," a vibrant and tangy twist on the classic side dish that stays fresh and crisp for up to five days! Featuring a colorful mix of shredded green and red cabbage, sweet carrots, and zesty red onion, this recipe is elevated by a bright, homemade dressing of apple cider vinegar, olive oil, honey, Dijon mustard, and a hint of celery seeds for a unique depth of flavor. This make-ahead coleslaw is quick to prepare—just 20 minutes of slicing and mixing—and perfect for everything from weeknight dinners to picnics and potlucks. Its long shelf life ensures you’ll always have a delicious, crunchy side dish on hand. Whether paired with barbecue, sandwiches, or eaten on its own, this irresistible coleslaw is a game-changer!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 0.5 medium head Red cabbage
- 3 large Carrots
- 0.5 medium Red onion
- 0.5 cup Apple cider vinegar
- 0.25 cup Olive oil
- 2 tablespoons Honey
- 1 tablespoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Celery seeds
Instructions
Remove the outer leaves from both the green and red cabbages. Rinse the cabbage heads under cold water and pat them dry.
Slice the green cabbage into quarters, then remove the core. Repeat with the red cabbage. Using a sharp knife or a mandoline slicer, shred both cabbages into thin strips and place them in a large mixing bowl.
Peel the carrots, then shred them using a box grater or food processor. Add the shredded carrots to the bowl with the cabbages.
Peel and finely slice the red onion into thin half-moons. Separate the slices into individual strands and add them to the bowl.
In a separate small bowl or jar, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, black pepper, and celery seeds until the dressing is well combined and emulsified.
Pour the dressing over the shredded vegetables in the mixing bowl. Toss everything thoroughly to ensure the dressing coats all the ingredients evenly.
Transfer the coleslaw to an airtight container. For best flavor and texture, let it sit in the refrigerator for at least 1 hour before serving. This resting time allows the flavors to meld and the cabbage to soften slightly.
Store leftovers in the refrigerator for up to 5 days. The coleslaw stays crisp and flavorful, making it perfect for lunches, picnics, or as a side dish throughout the week.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3050 mg | 133% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 71.5 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2465 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
