Coleslaw can be such a versatile thing. I'm not sure why, but it's pretty hard to find a premade version with clean ingredients. Especially one that doesn't contain sugar. Luckily, this one comes together in just minutes and only gets better the longer it sits.
I like to make a batch and then plan at least 2 meals during the week that will go great with coleslaw. This time around it will be fish tacos and BBQ chicken. Used as a fish taco topper, the added creaminess and crunch to the flaky fish is such a great contrast. Plus who doesn't love coleslaw with their BBQ?!
The dressing is made up of my homemade 5 minute mayo (link to that video here), some seasonings, and white vinegar. Apple cider vinegar works here too. It's really just a preference. Buy a bag of coleslaw mix to make it really simple, and this clean and delish side comes together in under 5 minutes.
Ingredients
12 oz bag coleslaw mix (or 1/2 head green cabbage, 1/2 head purple cabbage, 1 1/2 cups shredded carrots)
1 1/2 cup mayo
1/2 cup white vinegar
1 tsp salt
1 tsp pepper
1 tsp mustard powder
1 tsp celery seed
1 tsp garlic powder
Directions
Combine mayo, vinegar, and seasonings to a bowl and whisk together
Add coleslaw mix and stir to coat
Cover and refrigerate for up to 5 days
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