Replace the cabbage and carrot called for in our recipe with your favorite store-bought bag. They usually range between 10 and 16 ounces, so you may need a couple of bags for our recipe. Recipe shortcut: Use Bagged Coleslaw MixĪs an alternative, you can buy bags of pre-shredded cabbage or coleslaw mix.
For the best coleslaw, slice the cabbage into very thin shreds. Quartering the cabbage makes removing the core easier. You can hand shred with a knife (like in the photos below), use a mandoline or use your food processor shredding attachment. Slice the cabbage quarters into thin shreds.Cut the cabbage into quarters, and then cut out the core.Remove any tattered or bruised outer leaves.
Whatever type of cabbage you choose, the way to prepare them are generally the same. Try green cabbage, red cabbage, savoy cabbage or Napa cabbage. I love using a combination of red and green cabbage when I make coleslaw. You won’t believe how easy coleslaw is to make at home. Or mound some on top of your next hot dog or hamburger. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pulled pork. This coleslaw recipe is packed with fresh, lively flavors that wake up anything you serve it with.
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Related: Swap cabbage for broccoli and make our easy broccoli slaw How To Make the Best Coleslaw
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