Ingredients for Light Creamy Coleslaw
- Light Mayonnaise
- Light Sour Cream
- Cider Vinegar
- 1 tablespoon sugar
- 1 tablespoon Dijon mustard
- Celery Seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded green cabbage (about 1 small head)
- 1 cup shredded carrots (about 2 large carrots)
- Green Onions
How to Make Light Creamy Coleslaw
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until smooth and well combined.
- Add the shredded cabbage and carrots to the bowl. If using a food processor, pulse the cabbage and carrots until finely shredded but not mushy.
- Gently toss the vegetables in the dressing until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional but recommended for best results!
- Serve chilled and enjoy your light and refreshing coleslaw!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
25g
Fat
8g
Carbs
3g