I know what you’re thinking. Why are you posting a coleslaw recipe in March–isn’t that more of a summer recipe? What can I say–it’s a world gone crazy. That being said–this is a super easy and super delicious recipe for coleslaw.
- 4 cups finely chopped cabbage
- 1 cup grated carrot
- ¼ cup Apple Cider Vinegar
- 2-3 tsp sugar
- ½ tsp salt
- ½ tsp pepper
- 1 tsp onion powder
- ½ cup miracle whip
- Finely chop 4 cups of cabbage ( about half a cabbage)
- Place in a bowl and add grated carrot
- Add vinegar, sugar, salt, pepper, onion powder and miracle whip.
- Mix well.
- Refrigerate for about 30-45 minutes.
The Ingredients.
Finely chop the cabbage. There’s no magic trick to this, but if you slice the cabbage thinly–it makes the chopping MUCH easier.
Place in a bowl and add grated carrot. If you have a food processor–this goes much faster, but if you use a hand grater like me–prepare to have orange fingers and little scraps of carrots leftover.
Add apple cider vinegar, sugar, salt, pepper, onion powder and miracle whip. I usually take it easy on the vinegar and add a little extra on the miracle whip. Go with your particular taste.
Mix well. You can put a lid on your bowl and shake it up real good or the old fashion way–using a spoon to mix it around. This usually involves some spilling over the edge that you have to scoop back in and then repeat over and over until it’s all combined.
Refrigerate for about 30-45 minutes. This make it nice and cold (duh–it’s refrigerated), but it also lets everything marinate together and makes it much tastier.
Enjoy!
