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.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: Not specified
- Total time: 15 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: World
Ingredients
- 2 cups cabbage (- shredded)
- ¼ cup spring onions (- chopped, (scallions) or use onions instead)
- ⅓ to ½ cup carrot (- grated, optional)
- ¼ cup mayonnaise (- eggless or vegan, add as needed)
- ½ teaspoon lemon juice (or add as required)
- 1 teaspoon sugar (or add as required)
- salt (as required)
- black pepper (as required)
Method
- 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.
- Shred the cabbage thinly. Measure and you will need 2 cups of the shredded cabbage.
- You can also shred the cabbage in a food processor.
- Next in a mixing bowl, take the mayonnaise first.
- Then add the lemon juice, sugar, salt and pepper.
- Stir and mix well to a smooth and even dressing.
- Then add the cabbage and spring onions. Mix again very well.
- Serve as a side with your meals or top your sandwiches, wraps or burgers with the Cabbage Coleslaw.
- You can also refrigerate the coleslaw for 1 to 2 days.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.