Angel Hair Coleslaw

This Angel Hair Coleslaw has a creamy light dressing and is the perfect side for your summer barbecue. The secret, though, is how the cabbage is cut.

Why this recipe works:

Homemade coleslaw is actually my family's favorite salad recipe and we make it all the time. This recipe is fantastic!

• When the cabbage is shredded really thin, it quickly absorbs the dressing creating a delicious amount of flavor in every bite.
• The homemade creamy dressing is quick and easy to make with ingredients you most likely already have on hand.
• You can make this coleslaw ahead of time by pre-shredding the cabbage and preparing the dressing, then tossing them together right before serving.

Dressing ingredients:

• mayonnaise
• apple cider vinegar
• milk or buttermilk
• sugar
• salt and pepper

Here's how to make it:

1. Shred the cabbage. I used to use a spiral cutter but have found that this mandolin produces the best results.
2. In a separate bowl, combine the milk and the vinegar and let it sit for a few minutes. If you use buttermilk instead of milk, there's no need to let it sit.
3. Add the sugar, mayonnaise, salt and pepper and whisk to combine.
4. Just before serving, add dressing to the cabbage and toss to combine.

Cooking tips:

• When cutting the cabbage, I recommend splitting the head in half by cutting vertically through the core. I then turn it upside down and shred the top of the cabbage until I hit the top of the core at which time I will rotate what I have left to shred all the cabbage around the core.
• Always taste the dressing before adding it to the cabbage. It is the perfect combination of sweet, sour, and salt. If any of those three are too strong, balance it out by adding more of the other ingredients. For example, if it's too sweet because of the sugar, add a bit more vinegar and salt.
• As soon as you add the dressing, the cabbage will begin to release liquid, so this coleslaw is best if served immediately.

Related recipes:

Homemade coleslaw is so fantastic as an easy side dish recipe. I always make this recipe and serve it alongside: 

• BBQ Pork Ribs
• Apple Cider Brine Smoked Pulled Pork
• Mahi Mahi Fish Tacos
• Roast Chicken

Angel Hair Coleslaw

This Angel Hair Coleslaw has a creamy light dressing and is the perfect side for your summer barbecue. The secret, though, is how the cabbage is cut.

4.67 from 3 votes

Print Pin Rate

Course: Salad

Cuisine: American

Prep Time: 5 minutes

Total Time: 5 minutes

Hover to scale: 8

Author: Krissy Allori

Ingredients

• 1 small head of green cabbage1 small head of green cabbage
• 3 tablespoons milk (or buttermilk)3 tablespoons milk (or buttermilk)
• 1 tablespoon apple cider vinegar1 tablespoon apple cider vinegar
• 2/3 cup mayonnaise2/3 cup mayonnaise
• 1/4 cup sugar1/4 cup sugar
• 1/4 teaspoon salt (to taste)1/4 teaspoon salt (to taste)
• fresh ground pepper (to taste)fresh ground pepper (to taste)

Instructions

• Thinly slice cabbage. To make cabbage thin and angel hair like, use spiral cutter or mandolin. Set aside.
• In bowl, whisk together milk and vinegar. Allow to sit for 2-3 minutes.
• Whisk in mayonnaise, sugar, salt and pepper.
• Toss cabbage in dressing. Serve immediately or cover and chill a couple hours to allow dressing to absorb. If not serving same day, do not combine cabbage with dressing to keep cabbage crisp. Serve with fresh ground pepper, if desired.

Notes

• When cutting the cabbage, I recommend splitting the head in half by cutting vertically through the core. I then turn it upside down and shred the top of the cabbage until I hit the top of the core at which time I will rotate what I have left to shred all the cabbage around the core.
• Always taste the dressing before adding it to the cabbage. It is the perfect combination of sweet, sour, and salt. If any of those three are too strong, balance it out by adding more of the other ingredients. For example, if it's too sweet because of the sugar, add a bit more vinegar and salt.
• As soon as you add the dressing, the cabbage will begin to release liquid, so this coleslaw is best if served immediately.

NUTRITION INFORMATION

Calories: 183kcal | Carbohydrates: 13g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 214mg | Potassium: 200mg | Fiber: 2g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 41.6mg | Calcium: 53mg | Iron: 0.6mg

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This recipe was originally published in September 2014 and has been updated with helpful information and cooking tips. Don't worry - the recipe hasn't changed!