Description
This traditional Irish coleslaw recipe is creamy, crisp, and just a little tangy. Made with cabbage, carrots, mayo, and a hint of mustard, it’s the perfect side dish for hearty mains or light lunches.
Ingredients
Scale
- ½ head white cabbage, shredded
- 8 ounces carrots, shredded
- ¾ cup mayonnaise
- 2 tablespoons Greek yogurt or sour cream
- 1 teaspoon Dijon mustard
- 2 tablespoons heavy whipping cream
- ⅛ teaspoon xanthan gum or guar gum
- 1 teaspoon sugar (or to taste)
- ¼ teaspoon garlic salt or onion powder
Instructions
- Add the mayonnaise, yogurt, mustard, cream, xanthan gum, sugar, and garlic salt to a large bowl and whisk until smooth.
- Add the shredded cabbage and carrots to the bowl.
- Gently fold the vegetables into the dressing until fully coated.
- Cover and chill the coleslaw for at least 30 minutes before serving.
- Taste and adjust seasoning before serving if needed.
Notes
You can substitute sour cream for yogurt or use vegan mayo for a dairy-free version.
For more crunch, try adding shredded apple or purple cabbage.
Store in the refrigerator for up to 4 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Irish
Nutrition
- Serving Size: 110 g
- Calories: 149
- Sugar: 3g
- Sodium: 197mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 11mg