Crunchy Coleslaw. Toss together cole slaw and green onions. In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet. Pour over salad and toss together.
You can have Crunchy Coleslaw using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Crunchy Coleslaw
- Prepare 1/2 of the head of a green cabbage, thinly shredded.
- It’s 1/4 of the head of a red cabbage, thinly shredded.
- You need 1 of medium carrot, peeled and julienned or grated.
- You need 3/4 cup of mayo.
- It’s 1 1/2 tbsp. of apple cider vinegar.
- Prepare 2 tsp. of granulated sugar.
- It’s 1/2 tsp. of celery seeds (optional).
- Prepare to taste of salt and pepper.
Just before serving, add the contents of the zipper bag and dressing shaker to the slaw mix. In a small bowl, whisk the vinegar, oil, sugar, celery seed and salt. Just before serving, pour dressing over salad; toss to coat. Peel and wash the carrots and grate them in a food processor or by hand (using a coarse grater).
Crunchy Coleslaw instructions
Toss the shredded cabbage and the julienned (or grated) carrot together in a large bowl and set aside..
In a medium bowl, mix together the mayo, apple cider vinegar, sugar, celery seeds (if using), salt and pepper to make the dressing..
Once the dressing is well blended, pour it on top of the cabbage mixture, then use a wooden spoon to mix it all together..
Cover and chill in the fridge until ready to serve..
This will keep for 3 or so days refrigerated, but it is best eaten on the day it is made..
Peel the red onion and chop it finely too. The trick with coleslaw is to get all the cabbage coated in the dressing. Add a quarter of the vegetables to a large bowl along with a quarter of the dressing. Mix together until the vegetables are coated. Repeat with another quarter of the vegetables and the dressing.
