Crunchy Coleslaw
The staple of every summer table is a cold and crunchy coleslaw, and this recipe will walk you through exactly how to make your own perfectly.
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Servings: 6 servings
Ingredients
- ¼ head green cabbage sliced thin
- ¼ head red cabbage sliced thin
- 4 small carrots shredded
- ¾ cup mayonnaise
- 2 tbsp white wine vinegar
- ¼ cup green onions sliced
- ½ cup walnuts chopped, toasted
- 2 tablespoons pumpkin seeds toasted
- Salt and black pepper to taste
Instructions
- Slice or chop cabbage into thin slices and shred carrots. Place them in a large bowl.
- Slice the green onions and add to the bowl.
- Chop the toasted walnuts in small pieces. Add to the bowl with the rest of the coleslaw ingredients.
- Make the dressing by mixing the vinegar and mayonnaise. Season with salt and pepper to taste.
- Pour over the coleslaw ingredients and toss to coat. Serve immediately.
- Enjoy!
Notes
- Feel free to switch up your nuts to use your favorite.
- This salad can be make in advance, add dressing just before serving.
- Let chill an hour before serving. I like to keep the nuts separate and add just before serving to keep them crunchy.
- This also works well with a southern coleslaw dressing or an italian dressing.
Nutrition
Serving: 1cup | Calories: 309kcal | Carbohydrates: 10g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 219mg | Potassium: 345mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6058IU | Vitamin C: 37mg | Calcium: 58mg | Iron: 1mg
