Description
This Cheese Slaw recipe is crunchy, creamy, and utterly addictive with a zesty twist that enhances any meal. Enjoy a fresh taste in every bite!
Ingredients
Units
Scale
Cabbage
- 4 cups shredded cabbage
Carrots
- 1 cup shredded carrots
Cheese
- 1 cup shredded sharp cheddar cheese
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare the Veggies: Start by finely shredding the cabbage and carrots. A food processor makes this task a breeze, but a sharp knife works just as well if you crave a bit of exercise!
- Mix the Dressing: In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Adjust the ingredients to taste, ensuring it’s balanced to your liking.
- Combine Everything: In the same bowl, add the shredded cabbage, carrots, and shredded sharp cheddar cheese. Gently toss until all the ingredients are nicely coated with the dressing.
- Chill Before Serving: Let your Cheese Slaw sit in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully and makes it taste even better!
Notes
- Cut Uniformly: Ensure all your vegetable pieces are roughly the same size for even texture and flavor distribution.
- Fresh Ingredients Matter: Using fresh cabbage and carrots leads to improved crunch and taste in your Cheese Slaw.
- Don’t Overmix: Toss your ingredients gently to prevent breaking down the shredded veggies too much.
- Customize Ahead: Feel free to prepare your slaw a day ahead; just wait to add the cheese until just before serving to keep it fresh.
- Experiment with Cheese: Different types of cheese like pepper jack or mozzarella can bring new flavor dimensions to your Cheese Slaw.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg