Paula Deen Coleslaw Recipe
Are you looking for a creamy side dish? The Paula Deen Coleslaw Recipe is the best choice.
Equipment
- Large mixing bowl
- Small Whisk
- Chef Knife
- Measuring cups
- Measuring spoons
- Rubber spatula
- Plastic wrap
Ingredients
- 1 medium GREEN CABBAGE
- 2 large CARROTS
- 1 cup MAYONNAISE
- 1/4 cup SUGAR
- 1 tbsp WHITE VINEGAR
- 1 tbsp LEMON JUICE
- 1/2 tsp SALT
- 1/4 tsp BLACK PEPPER
- 2 tbsp GRATED ONION
Instructions
- Prepare the Vegetables: Shred the green cabbage and carrots very thinly.
- Make the Sauce: Whisk mayonnaise, sugar, and vinegar in a bowl.
- Add the Aromatics: Stir in the grated onion and lemon juice.
- Combine Everything: Pour the dressing over your fresh shredded vegetables.
- Toss Well: Use a spatula to coat every single piece.
- Chill the Dish: Place the slaw in the fridge before serving.
Notes
➔ Use cold cabbage to keep the slaw extra crunchy.
➔ Shred your own cabbage for the very best texture.
➔ Let the slaw sit to meld the flavors together.
➔ Do not add too much salt too early.
➔ Whisk the dressing until the sugar is fully dissolved.
➔ Drain excess water from the vegetables before mixing them.