Servings: 8 Prep: 10 min Cook: 20 min Total: 30 min
Coleslaw is a relative newcomer in my life. I would NEVER eat it, growing up. The idea of cabbage was just foul. Mayo wasn’t a favorite and a sweetened creamy cabbage salad just sounded … yuck. As I aged and learned about foods, I started to gain an appreciation for coleslaw. Now, it’s … YUM!
At its core, it’s a really basic salad. It’s literally mayonnaise with a little sugar, tossed with shredded cabbage and carrots. That’s it! I’ve seen all kinds of variations over the years, though. Shredded raw broccoli (and stems) with cabbage, carrots, raisins and almonds, for example. Raw sliced onions are another common addition. Just about anything is improved with the addition of bacon! Poppy seeds, celery seeds, sesame seeds and pecans. Dried cranberries. Apples, orange juice and orange zest. My suggestion is … start with a good base and toss the stuff you love into it!
All this said, I’m generally pretty simple and straightforward. Sometimes I like to get zany, but simple and straightforward is also a fantastic approach. It’s a purist’s minimalist’s coleslaw. Great on tacos!
Note: Carrots are one of those veggies that are rarely seen in a low carb recipe. Cooked, carrots are almost just pure glucose! They’re here for flavor and texture, but in a smaller amount than you might find in other recipes. It’s tradition and … largely visual.
Sweet n' Creamy ColeslawPrint Rate
- Combine all the ingredients, then let sit for 20 minutes before eating. Eat!
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