Cabbage Coleslaw | Cabbage Salad
Cabbage Coleslaw recipe is an easy, simple preparation of cabbage with a mayonnaise dressing. It's easy to make in less than 20 minutes, has a short ingredient list, and is gluten-free and vegan.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cup cabbage (- shredded)
- 1/4 cup spring onions (- chopped, (scallions) or use onions instead)
- 1/3 to 1/2 cup carrot (- grated, optional)
- 1/4 cup mayonnaise (- eggless or vegan, add as needed)
- 1/2 tsp lemon juice (or add as required)
- 1 tsp sugar (or add as required)
- salt (as required)
- black pepper (as required)
Instructions
- 1
First rinse half of a small to medium-sized cabbage. Remove the outer layer if it has bruises or spots or if it looks dry.
- 2
Shred the cabbage thinly. Measure and you will need 2 cups of the shredded cabbage.
- 3
You can also shred the cabbage in a food processor.
- 4
Next in a mixing bowl, take the mayonnaise first.
- 5
Then add the lemon juice, sugar, salt and pepper.
- 6
Stir and mix well to a smooth and even dressing.
- 7
Then add the cabbage and spring onions. Mix again very well.
- 8
Serve as a side with your meals or top your sandwiches, wraps or burgers with the Cabbage Coleslaw.
- 9
You can also refrigerate the coleslaw for 1 to 2 days.