Stove-Top Creamy Cabbage and Carrot Coleslaw

Ingredients

- 2 cups green cabbage, thinly sliced
- 2 cups red cabbage, thinly sliced
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon apple cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons canola oil
- 1 tablespoon Dijon mustard

Instructions

1. Prepare the Cabbage and Carrots:
- Place the green cabbage, red cabbage, and shredded carrots in a large mixing bowl. Toss to combine and set aside.

2. Create the Dressing on the Stove:
- In a medium saucepan, combine mayonnaise, white vinegar, apple cider vinegar, and canola oil over low heat. Stir gently until the mixture becomes smooth.
- Add in sugar, Dijon mustard, celery seed, salt, and black pepper. Continue to stir on low heat for about 3 minutes until the sugar dissolves completely and the dressing is well-blended. Ensure the mixture does not boil; maintain a gentle warmth.

3. Combine and Toss:
- Remove the saucepan from the stove and pour the warm dressing over the cabbage and carrot mixture.
- Toss the ingredients thoroughly until the vegetables are evenly coated with the creamy dressing.

4. Chill Before Serving:
- Transfer the coleslaw to a serving dish and cover it with plastic wrap.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld and the salad to chill properly.

5. Serve:
- Once chilled, give the coleslaw a quick toss to redistribute the dressing, and serve cold as a refreshing lunch side dish.

Preparation & Cooking Times

Preparation Time: PT10M
10 minutes

Cooking Time: PT5M
5 minutes

Total Time

PT1H15M
1 hour and 15 minutes

Type of Dish

Lunch

Keywords

Coleslaw, Cabbage Salad, Creamy Coleslaw, Easy Lunch Recipe, Homemade Dressing, Summer Side Dish, Healthy Salad, Quick Lunch, Vegetable Salad, No Oven Salad

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 800

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