Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, crunchy coleslaw. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Here we make an easy, healthy, vegetarian side dish. It is an olive-oil based coleslaw full of different flavors and textures- a hit every time! Homestyle Kefir Coleslaw. <p>Seasonal, vibrant, crunchy and delicious, this simple slaw gets a boost from tart and creamy kefir, which is a drinking yogurt that lends itself beautifully to creamy dressings.

Crunchy Coleslaw is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Crunchy Coleslaw is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have crunchy coleslaw using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Crunchy Coleslaw:

1. Take 1/2 the head of a green cabbage, thinly shredded
2. Take 1/4 the head of a red cabbage, thinly shredded
3. Prepare 1 medium carrot, peeled and julienned or grated
4. Get 3/4 cup mayo
5. Prepare 1 1/2 tbsp. apple cider vinegar
6. Make ready 2 tsp. granulated sugar
7. Make ready 1/2 tsp. celery seeds (optional)
8. Get to taste salt and pepper

This special recipe for Crunchy Coleslaw starts with a coleslaw mix. With a combination of red and green cabbage, this yummy coleslaw dish will win anyone over! This Dutch-born immigrant coleslaw recipe has found a new home here in the U. It quickly became a favorite at delis, restaurants, picnics and BBQs.

Steps to make Crunchy Coleslaw:

1. Toss the shredded cabbage and the julienned (or grated) carrot together in a large bowl and set aside.
2. In a medium bowl, mix together the mayo, apple cider vinegar, sugar, celery seeds (if using), salt and pepper to make the dressing.
3. Once the dressing is well blended, pour it on top of the cabbage mixture, then use a wooden spoon to mix it all together.
4. Cover and chill in the fridge until ready to serve.
5. This will keep for 3 or so days refrigerated, but it is best eaten on the day it is made.

Coleslaw is really the most underrated thing on any plate of barbecue. This recipe brings out the fresh, crisp, vegetable flavors of. Adam Perry Lang's coleslaw is more spicy and crunchy than creamy, which makes it a terrific foil for rich barbecued meat. He lightly salts the cabbage first to draw out some of the liquid, so it doesn't. Sweet cranberries and poppy seed dressing on this crunchy coleslaw can turn around even the most hesitant salad eaters.

So that is going to wrap this up with this special food crunchy coleslaw recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!