Homemade Coleslaw

Ingredients

• 1 head Cabbage (green cabbage, finely shredded)
• 1 small Onion (peeled, quartered)
• 2 Carrots (peeled, cut into chunks for processing)
• 1/2 cup Blue Plate Mayonnaise (store‑bought)
• 1 tablespoon Sugar (granulated)
• 2 tablespoons Vinegar (white distilled vinegar)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Cabbage

   Remove the outer leaves, cut the cabbage into quarters, and feed the pieces into the food processor. Pulse until finely shredded.

   Time: PT5M

2. Process Onion

   Peel the small onion, quarter it, and pulse in the food processor until finely chopped.

   Time: PT2M

3. Process Carrots

   Peel the carrots, cut into chunks, and pulse in the processor until they reach a similar size to the cabbage shreds.

   Time: PT2M

4. Make the Dressing

   In a separate bowl, combine the Blue Plate mayonnaise, sugar, vinegar, salt, and pepper. Whisk until smooth and the sugar is dissolved.

   Time: PT3M

5. Combine Dressing with Vegetables

   Add the shredded cabbage, onion, and carrots to the large mixing bowl. Pour the dressing over the vegetables and toss thoroughly, making sure every piece is coated.

   Time: PT3M

6. Taste, Adjust, and Serve

   Give the coleslaw a quick taste, add more salt or pepper if desired, then transfer to a serving plate.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

1 g

Carbohydrates

12 g

Fat

10 g

Fiber

2 g