A traditional American side dish or sandwich stuffing, Dole Coleslaw Recipe is wonderful. This dish is a fantastic illustration of how versatile cabbage is. Due to its minimal fat and salt level, coleslaw is not only a delicious side dish but also a healthy option for a dinner.
Coleslaw may be one of the simplest salad dishes to create with a few variations. It is prepared with a variety of prepackaged veggies, a creamy dressing, and a coleslaw mix.
This can come as a surprise to you if you’ve never had coleslaw.
How to make delicious Dole coleslaw mix
Dole coleslaw mix is a delicious side dish that is perfect for summer BBQs. It is also a great way to use up any leftover vegetables that you may have in the fridge.
Ingredients for Dole Coleslaw mix recipe
- ½ head of neatly sliced, core-free green cabbage
- ½ head red cabbage, core removed and thinly sliced
- 1 large carrot, peeled and grated
- 2-3 tsp salt
- ½ cup mayonnaise
- 1 ½ tbsp white wine vinegar
- 1 tbsp lemon juice
- ½ tsp onion powder
- 2 tbsp granulated sugar
- ¼ tsp kosher salt
- ½ tsp ground pepper
- ½ tsp celery seed powder
Instructions on Dole coleslaw mix recipe
Step 1 – Prepare the heads of cabbage. Make two small, angled slashes into either side of the core with a sharp knife to release. Cut off any leftover core fragments after carefully removing the core.
Step 2 – Use the flat blade extension and the mandolin’s lowest setting to lightly shred the cabbage, forming ribbons. Until the cabbage is completely shredded, quickly run it over the mandolin.
Step 3 – Use a box shredder with big holes or the mandolin’s shred setting to peel and shred the carrot.
Step 4 – Add a couple of tablespoons of salt to the grated carrots and cabbage in a large colander. Work the salt into the veggies with your hands.
Step 5 – Let the veggies drain in the colander for 15 to 20 minutes on top of a big saucepan or dish. If you’d like, you may hasten the process by putting a large dish on top of the vegetables.
Step 6 – Make the dressing while the veggies are draining.
Step 7 – Mayonnaise, vinegar, lemon juice, sugar, salt, and spices should all be combined in a small basin. Mix vigorously with a spoon or a little whisk until everything is mixed and flowing.
Step 8 – Drain out any extra moisture once the vegetables have finished draining. Squeezing them with your hands in batches makes this simple.
Step 9 – You may also wrap them in a fresh tea towel or piece of cloth, collect the edges, and give them a couple good wrings.
Step 10 – Place in a fresh bowl. Mix the vegetables and dressing together until all of the vegetables are evenly covered.
Wrapping up on Dole coleslaw mix recipe
Dole coleslaw mix recipe salad is a delicious meal that is sure to impress everyone. If you’re searching for a quick and easy dish, you might want to give this one a try because it’s really easy.
Please leave a comment below if you have any more queries or feedback regarding this recipe.
Read: Dinty Moore beef strew salad recipe
Dole coleslaw mix recipe
Ingredients
- ½ head of neatly sliced, core-free green cabbage
- ½ head red cabbage, core removed and thinly sliced
- 1 large carrot, peeled and grated
- 2-3 tbsp salt
- ½ cup mayonnaise
- 1½ tbsp white wine vinegar
- 1 tbsp lemon juice
- ½ tbsp onion powder
- 2 tbsp granulated sugar
- ¼ tbsp kosher salt
- ½ tbsp ground pepper
- ½ tbsp celery seed powder
Instructions
- Prepare the heads of cabbage. Make two small, angled slashes into either side of the core with a sharp knife to release. Cut off any leftover core fragments after carefully removing the core.
- Use the flat blade extension and the mandolin's lowest setting to lightly shred the cabbage, forming ribbons. Until the cabbage is completely shredded, quickly run it over the mandolin.
- Use a box shredder with big holes or the mandolin's shred setting to peel and shred the carrot.
- Add a couple of tablespoons of salt to the grated carrots and cabbage in a large colander. Work the salt into the veggies with your hands.
- Let the veggies drain in the colander for 15 to 20 minutes on top of a big saucepan or dish. If you'd like, you may hasten the process by putting a large dish on top of the vegetables.
- Make the dressing while the veggies are draining.
- Mayonnaise, vinegar, lemon juice, sugar, salt, and spices should all be combined in a small basin. Mix vigorously with a spoon or a little whisk until everything is mixed and flowing.
- Drain out any extra moisture once the vegetables have finished draining. Squeezing them with your hands in batches makes this simple
- You may also wrap them in a fresh tea towel or piece of cloth, collect the edges, and give them a couple good wrings
- Place in a fresh bowl. Mix the vegetables and dressing together until all of the vegetables are evenly covered.
