Description
This creamy coleslaw recipe is irresistibly lemony and tangy. It’s made with simple ingredients: cabbage, lemons, mayo, salt, and celery seeds. Vegan-adaptable and Gluten free.
Ingredients
- 1 medium green cabbage (2–2 1/2 pounds), sliced thinly (6–7 cups, packed)
- 3/4 cup mayo- or use vegan mayo or homemade mayo, more to taste
- 1 1/4– 1 1/2 teaspoon salt, more to taste
- zest from one lemon (set aside)
- 1/3 cup fresh lemon juice, more to taste (2-3 large lemons)
- 1/4 cup sugar
- 1/4 teaspoon celery seeds
- Garnish- 1-2 tablespoons chives or sliced green onion
Instructions
- Cut the cabbage into quarters, through the stem end and cut out the core. Remove any wilted leaves. Slice the cabbage as thinly as you can, then slice through the slices, chopping it up a bit.
- Place all the cabbage in a large mixing bowl.
- Whisk the mayo with the salt, sugar, and lemon juice.
- Pour the coleslaw dressing over the cabbage and toss well.
- Add the lemon zest and celery seeds and mix to combine.
- Taste, adding more salt and lemon juice to your liking. For richer flavor, add more mayo if you like. It should taste bright, zesty and tangy!
- Refrigerate until ready to serve- garnish with chives or scallions and serve this really cold!
Notes
This creamy coleslaw pairs incredibly well with salmon- in fact, when my aunt made it, it was always served with salmon!
Creamy Coleslaw will last up to 4 days in an airtight container in the refrigerator.
Some coleslaw recipes suggest salting the cabbage to release and drain the liquid—yes, you can do this—but to stay true to my aunt’s recipe, I personally do not do this and love how it gets a bit watery. The juices are so flavorful, and I use it as a dressing for whatever else is on the plate.
If you insist on salting the cabbage, toss it with 1 tablespoon of salt until it softens and releases its liquid, about 45 mins. Rinse well, drain well, and wring out the cabbage in a kitchen towel to dry it a bit before tossing it with the dressing- you may need less dressing at this point.
Nutrition
- Serving Size: ½ cup
- Calories: 82
- Sugar: 6.8 g
- Sodium: 243 mg
- Fat: 4.6 g
- Saturated Fat: 0.5 g
- Carbohydrates: 10.1 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 10 mg