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creamy coleslaw

Creamy Coleslaw

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Prep Time 10 minutes
chill time 4 hours
Total Time 4 hours 10 minutes
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cabbage medium
  • 3-5 carrots small to medium
  • 1/2 cup avocado oil 110 g
  • 1/2 cup mayonnaise 110 g
  • 1/3 cup apple cider vinegar 80 g
  • 1/2 cup sugar 100 g
  • 1 tbsp mustard
  • 1 tsp salt
  • 1 onion small, quartered

Equipment

  • Cutting board
  • Mixing bowl
  • Blender

Method
 

  1. Chop or shred one head of cabbage and carrots to your desired size. Combine in a bowl and set aside.
  2. To your blender add avocado oil (1/2 cup, 110 g), mayonnaise (1/2 cup, 110 g), apple cider vinegar (1/3 cup, 80 g), sugar (1/2 cup, 100 g), mustard (1 tbsp), salt (1 tsp), and one small onion (quartered). Blend until the dressing is smooth and all of the ingredients are well combined.
  3. Pour dressing over cabbage and carrots and mix until vegetables are coated well. You can serve immediately if needed, but I recommend refrigerating for up to 4 hours minimum.
  4. Serve over barbecue, in wraps, over salads or as a quick summer side and enjoy!

Notes

Recipe Tips
  • Refrigerate your slaw for at least 4 hours before serving to give it that cool, crisp crunch!
  • Using homemade mayo in your dressing really elevates the flavor and makes this coleslaw really stand out.
  • Add red onions or any other vegetable you’d like to your coleslaw to give it a fun twist!
 
Substitutions
Apple cider vinegar – white vinegar in equal amounts works well in this recipe also
Avocado oil – you can use any other oil that stays liquid when refrigerated like olive oil
Sugar – honey or maple syrup is a good substitution if you prefer not to use refined sugar