Creamy Coleslaw Salad
Ingredients
- 4 cups green cabbage (finely shredded)
- 1 cup purple cabbage (shredded)
- 1 cup carrot (grated)
- ½ cup red onion (thinly sliced)
- 2 tablespoons fresh parsley or green onion (optional)
For the Creamy Dressing
- 1 cup mayonnaise
- 2 tablespoons lemon juice or apple cider vinegar
- 1 tablespoon sugar (adjust to taste)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons milk (to make dressing smooth)
Step-by-Step Instructions
Step 1: Prepare the vegetables
Wash the cabbage properly. Finely shred the green cabbage and purple cabbage using a knife or grater. Grate the carrot and thinly slice the red onion.
Step 2: Combine vegetables
Take a large mixing bowl and add the shredded cabbage, grated carrot, and sliced onion. Mix them well so the vegetables are evenly distributed.
Step 3: Make the creamy dressing
In another bowl, add mayonnaise, lemon juice (or vinegar), sugar, salt, black pepper, garlic powder, and milk. Whisk everything together until the dressing becomes smooth and creamy.
Step 4: Mix the salad
Pour the creamy dressing over the vegetable mixture. Use a spoon or spatula to gently mix everything so the vegetables are fully coated with the dressing.
Step 5: Chill for better flavor
Cover the bowl and place the salad in the refrigerator for 30–60 minutes. Chilling helps the flavors blend and makes the coleslaw taste much better.
Step 6: Final touch
Before serving, sprinkle chopped parsley or green onion on top for extra freshness and color.
Serving Suggestion
Serve this creamy coleslaw as a side dish with BBQ, burgers, fried chicken, sandwiches, or grilled food. It is crunchy, refreshing, and very delicious.