Cabbage Coleslaw recipe is an easy, simple preparation of cabbage with a mayonnaise dressing. It's easy to make in less than 20 minutes, has a short ingredient list, and is gluten-free and vegan.
First rinse half of a small to medium-sized cabbage. Remove the outer layer if it has bruises or spots or if it looks dry.
Shred the cabbage thinly. Measure and you will need 2 cups of the shredded cabbage.
You can also shred the cabbage in a food processor.
Next in a mixing bowl, take the mayonnaise first.
Then add the lemon juice, sugar, salt and pepper.
Stir and mix well to a smooth and even dressing.
Then add the cabbage and spring onions. Mix again very well.
Serve as a side with your meals or top your sandwiches, wraps or burgers with the Cabbage Coleslaw.
You can also refrigerate the coleslaw for 1 to 2 days.
Notes
If you prefer, you can increase the quantity of the mayonnaise.
Veggies like bell peppers also taste good in the coleslaw.
Instead of lemon juice, use white wine vinegar, red wine vinegar or apple cider vinegar.
If you prefer, you can blanch the cabbage in hot salted water. First boil the water. Turn off heat and add ½ of a cabbage to the hot water. Cover with lid and blanch for about 5 to 10 minutes. Drain the water and then chop the cabbage.