DTDinner Table

Coleslaw

Berkeley Student Cooperative reference doc · Prep 15 minutes · Cook 0 minutes (no-cook)

Per serving: 255 cal · 1 g protein · 15 g carbs · 21 g fat

servings

  • Slaw

    1 small cabbage - shredded, about 6 cups
  • 1 large carrot - shredded

  • Dressing

    1 cup mayonnaise (≈224 g)
  • ⅓ cup granulated sugar (≈67 g)
  • 2 tbsp apple cider vinegar (≈30 g)
  • 1½ tsp fresh lemon juice (≈8 mL)
  • 1 tsp salt (≈6 g)
  • ⅛ tsp black pepper (≈1 g)

Instructions

  1. Shred the cabbage and carrot into a large bowl.
  2. Whisk together the mayonnaise, sugar, apple cider vinegar, lemon juice, salt, and black pepper until smooth.
  3. Pour the dressing over the slaw and toss to coat evenly.
  4. Refrigerate at least 30 minutes before serving so the flavors combine.

Notes