Homemade Creamy Coleslaw
Who doesn’t love homemade coleslaw? It is so easy to make, and you can dress it up with any ingredients that you find in your kitchen. I love adding dill to my coleslaw, it is so refreshing and adds just a little zing to the flavor.
Red or Green Cabbage for Homemade Creamy Coleslaw?
I usually see green cabbage as a main staple in coleslaw, but there are so many wonderful benefits to red cabbage as well so why not add both. Green cabbage is a wonder source of magnesium, calcium and potassium. Although green cabbage has many benefits, red cabbage has ten times the vitamins than green cabbage and is rich in Vitamin C, which makes it an ideal immune booster. Especially right now as we are coming into flu season. Red cabbage is the perfect addition to this recipe creating a rich antioxidant dish.
How to Create a Creamy Texture
The secret to a creamy texture is letting the coleslaw sit and absorb the juices from the mayo and lemon juice. This allows the cabbage to breakdown and soak up the the liquid, while also marinating in the spices that you add. For a true homemade creamy coleslaw try making it with my homemade mayo.
Homemade Creamy Coleslaw
Ingredients
- 1 Small Head Green Cabbage If you have a large head only use half
- 1 Small Head Red Cabbage If you have a large head only use half
- ½ C. Mayo
- 1 Tbsp Lemon juice
- 1 Tbsp Dill weed, dried
- ½ tsp Sea salt
- ⅛ tsp Pepper
- ½ C. Roasted or Raw sunflower seeds *See note°
Instructions
- Cut the bottom off the cabbe and slice the head in half
- Shred each half into thin strips about ⅛ inch thick (Either using a mandonline slicer or knife)
- In a large bowl add the shredded cabbage and add the Dill, Sea salt and Pepper and toss
- Add the Mayo and Lemon juice and mix thoroughly together (*Optional: add more mayo if you want a creamier coleslaw)
- Add the sunflower seeds and mix
- Let the coleslaw sit for at least 10 minutes. Your coleslaw will become more flavorful the longer that it site. If you can make it the night before it will be that much better the next day.
Notes
What equipment is ideal for the job?
I like to cut my cabbage using a sharp knife. My favorite right now is a Twin Signature J.A. Henckels 8″ Knife. It stays sharp and I feel like I have control when using it. Of, course any sharp knife will do just fine. You can also use a Mandoline slicer. They are wonderful for a consistent cut and depending on your knife skills, can cut some time out of your prep. Even when using the safety guard, I highly recommend a pair of protective cut resistant gloves. They have saved my fingers many times when I use it for slicing and washing my mandoline.