When creating a weekly meal plan, I plan out both our meat and vegetable. Vegetables are so important, but getting kids to eat them can be a struggle! Though there is sauce on them, this creamy coleslaw recipe still counts as a vegetable! I have always made coleslaw, but I eyeball most of the ingredients. So to the request a my best friend, I finally sat down and figured out the exacts of my recipe. The recipe section is more and more becoming my recipe book. One day, we’ll put it all together in real binding! Until then, keep coming back for more great recipes.
Creamy Coleslaw Recipe
Here’s What You Need:
- 1 bag coleslaw (or 1 head cabbage & 2 carrots, shredded)
- 1 cup Mayonnaise (or miracle whip works the same)
- 2 Tablespoons White Sugar
- 1 Tablespoon Vinegar
- 1 1/2 Tablespoons Lemon Juice (or pickle juice if out of lemons)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Directions:
This one is so simple! Combine the mayonnaise, sugar, vinegar, lemon juice, salt and pepper into a bowl and mix well. Shred your cabbage and carrots (skip if you bought the bagged mix). Add your in your vegetables to your sauce mixture. Toss gently until vegetables are well coated in the sauce. Cover with a lid or plastic wrap. Refrigerate your coleslaw for at least an hour. This give it time for the cabbage to soak in the sauce. Serve chilled and enjoy!
I always prepare coleslaw when we BBQ on the grill. What is your favorite dish to serve coleslaw along side? Let me know in the comments below. I can’t wait to hear your answers!