Best coleslaw with quick pickled vegetables
A quick vinegar marinade of the shredded carrots, cabbage and red onion and a simple mayonnaise are the key to a coleslaw recipe that will never disappoint.
Servings 4 people
Calories 214kcal
Ingredients
- 200 g carrots shredded
- 200 g white cabbage or green cabbage, shredded
- 70 g red onion 1 medium, or 2 small
- 150 ml white wine vinegar or apple cider vinegar
- 80 g granulated sugar
- 150 g mayonnaise
- salt and black pepper to taste
Instructions
For the quick pickle
- Combine the shredded carrot, shredded cabbage and thinly sliced red onions in a large bowl.
- Pour the sugar and vinegar all over the vegetables then, using your hands, massage the condiment into the vegetables for about a minute.
- Rest either in the fridge or at room temperature for 30 minutes, giving it a stir from time to time to redistribute the condiment around.
Make the coleslaw
- Squeeze the pickle juice out of the pickled vegetables pressing them between your hands or against a colander. Discard all the pickle juice and dry the bowl with a paper towel. Put vegetables back in.
- Add the mayonnaise and stir in homogeneously. Taste test and if desired stir in a sprinkle or salt and freshly cracked black pepper.
Notes
This coleslaw keeps up to 5 days refrigerated, in an airtight container.
This recipe is naturally dairy-free. To make vegan use vegan mayo.
Please notice that adding salt may not be necessary if the mayo used is very flavourful. Always taste test before adding any and keep in mind that salt draws moisture from the vegetables. Do not add too much salt to avoid having a watery coleslaw.
Please notice that the nutritional information in this recipe card is made by an online calculator and is meant to be used as a guideline only.
Nutrition
Calories: 214kcal | Carbohydrates: 33g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 327mg | Potassium: 297mg | Fiber: 3g | Sugar: 26g | Vitamin A: 8429IU | Vitamin C: 23mg | Calcium: 45mg | Iron: 1mg