Refrigerator Coleslaw
Bright, crunchy, and irresistibly tangy, Refrigerator Coleslaw is the perfect make-ahead side dish for picnics, barbecues, or weeknight dinners. This no-cook recipe combines finely shredded green cabbage, grated carrots, and vibrant red bell pepper, all tossed in a sweet-and-sour dressing made with white vinegar, a touch of sugar, and a hint of celery seed for that classic coleslaw flavor. With just 20 minutes of prep and a few hours in the fridge, this coleslaw transforms into a refreshing, crisp vegetable dish that only gets better over time. Plus, it keeps well for up to five days, making it an ideal option for meal prep or entertaining. Get ready to enjoy a crowd-pleasing, tangy coleslaw bursting with fresh flavors!
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Recipe Information
Ingredients
- 1 medium head (about 2 pounds) Green cabbage
- 2 large Carrots
- 1 medium Red bell pepper
- 1 cup White vinegar
- 0.75 cup Granulated sugar
- 0.5 cup Vegetable oil
- 1 teaspoon Celery seed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Remove the outer leaves from the cabbage and slice it in half. Carefully cut out the core, then thinly slice the cabbage into shreds. Alternatively, use a food processor with a shredding blade for quicker prep.
Peel the carrots and grate them using a box grater or food processor. Set aside.
Remove the seeds and stem from the red bell pepper, and slice it into thin strips.
In a large mixing bowl, combine the shredded cabbage, grated carrots, and sliced bell pepper. Toss to mix evenly.
In a separate medium-sized mixing bowl, whisk together the white vinegar, granulated sugar, vegetable oil, celery seed, salt, and black pepper until the sugar has dissolved completely.
Pour the dressing over the vegetable mixture. Toss thoroughly to ensure all the vegetables are evenly coated.
Transfer the coleslaw to an airtight container or a large jar with a lid. Press the vegetables down slightly to compress them and ensure they are mostly submerged in the dressing.
Refrigerate for at least 4 hours or overnight for best flavor. The coleslaw will keep well in the refrigerator for up to 5 days. Stir before serving as the vegetables may release some liquid.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 190.2 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2474 mg | 53% | |
*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.
