Shakin & Bakin Foodie Blog

I love a good homemade coleslaw, especially a creamy one or one loaded with a lot of fresh veggies. Many people think that making a homemade coleslaw at home is time consuming and difficult. Well, I'm here to tell you that it's not! During the late Spring through early Fall months, I will make it about once every two weeks. I vary the recipes so that we don't get tired of it. No summer family picnic is complete without it!

Today's recipe is courtesy of Paulding & Company. You can visit their website to learn more about them. The recipe will yield approximately 3 cups, for about 6 servings at 1/2 cup each. I would definitely substitute the regular mayo with reduced-fat mayonnaise to help cut down the fat calories, making this even healthier!

Homemade Coleslaw Recipe

2 Tbs. cider vinegar
1 Tbs. granulated sugar or to taste
1 1/2 tsp. Dijon mustard
salt and freshly ground black pepper to taste
1/4 cup mayonnaise
4 cups shredded green cabbage, about ½ of a large cabbage
1 carrot, peeled and grated on the large holes of a cheese grater

Combine vinegar, granulated sugar, Dijon, salt and ground black pepper. Stir in mayonnaise. Add cabbage and carrots, allow to marinate together 1 hour or longer in the refrigerator. May be kept for a week without loss of quality.