A simple creamy coleslaw made from scratch with crisp cabbage and sweetened with shredded carrots all tossed in a creamy flavorful dressing. Makes a delicious side or topping for sandwiches.This recipe can be halved. Serves 12
Quarter the cabbage through the core, and then slice out and discard the core. Finely slice the cabbage. Then slice the entire pile in half crosswise. It’s easier to slice/shred each quarter first then slice the whole pile of shreds in one shot. See photos above.
Add the shredded cabbage in a large bowl. If you make half a recipe, save the other half of the cabbage for another use. It lasts in the fridge, unsliced and tightly wrapped, for a week or two.
Add the shredded carrots to the bowl and toss to combine.
Mix together all the dressing ingredients. Pour dressing over vegetables and toss until thoroughly coated.
*You can use 1/2 small red cabbage if you like. If you do, use 3/4 of the green cabbage.If you want to make ahead, prepare the vegetables and place them in a zip top bag in the fridge. Make the dressing and store covered in the fridge as well. When ready to serve, combine the vegetables and dressing and toss all together.