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homemade coleslaw on plate
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4.91 from 11 votes

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.
Prep Time5 minutes
Total Time5 minutes
Course: Salad
Cuisine: American
Servings: 8

Equipment

Ingredients

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

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