If you are looking for a crunchy and creamy backup for your savory or spicy Thanksgiving turkey, this is it! My insanely delicious tri-color coleslaw is a hit with grills and roasts. Nothing fancy. Just the classics: red and white cabbage, some carrots mixed in a very creamy mayonnaise dressing.
How to turn cabbage into a classic coleslaw
I’ve always been known to simplify life in the kitchen as much as I can. That is no different with this recipe. To make this coleslaw, I toss together red and white cabbage, salt it and drain to keep the crisp. I love the color explosion. It is so pretty! Then, shred some cabbage and toss ’em in a creamy mayonnaise dressing, chill and enjoy. That’s just about it. It can be done in 5 minutes. Love!
Making the creamy mayonnaise dressing for coleslaw
Homemade mayonnaise is your best option for this salad macédoine recipe. But you can use store-bought mayonnaise as well. Just made sure there are no additives and preservatives. Sometimes, I add lemon juice or apple cider vinegar (ACV), mild-tasting mustard, salt and some black pepper to my mayonnaise for added taste. Of course, you can keep it simple if you use just mayonnaise.
Keeping coleslaw crunchy
Cabbage is crunchiest when eaten immediately it is made. The longer it is stored, the more it tends to release water and becomes soggy. If you must prep your coleslaw ahead of time to save time, make sure to salt and drain your cabbage. This will help keep the crunch longer.
Let’s make tri-color coleslaw
Slaw is best consumed chilled. So when you make that coleslaw, let it rest in the fridge for an hour or two before pairing it with your grilled chicken or fish. Heavenly!
If you try this recipe, I would sincerely love your feedback in the comments area below. You can also twit, Facebook or Instagram me a picture because as always, I love to see your own creation. You have a wonderful Thanksgiving celebration and remember, be thankful, always.
This coleslaw is the best match for your Thanksgiving turkey. It is creamy, crunchy in texture, and tangy in flavor which pairs well with roasts and grills.
- 1/2 head white cabbage
- 1/2 head red cabbage
- 3 carrots
- 6 tbsp mayonnaise homemade or store-bought
- 1 tsp mustard optional
- 1 tbsp apple cider vinegar (ACV) optional
- salt a pinch
- 1/4 tsp black pepper optional
Wash and shred cabbage
Add salt to white and red cabbage separately. Allow water to ooze out and drain.
Grate carrots and mix with cabbage.
In a bowl, add mayonnaise, ACV, salt and pepper. Mix well.
Combine cabbage, carrots, and dressing.
Refrigerate and allow to chill before pairing with any roast or grill of choice.
You can definitely make your mayonnaise at home.
Keep it simple, use mayonnaise only to dress your salad.
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