Crunchy Coleslaw recipe

This easy Crunchy Coleslaw adds toasted nuts and seeds for extra crunch. A fresh, creamy side perfect for cookouts, sandwiches, and anything fried. Ready in 20 minutes.

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Course: Side Dish

Cuisine: American

Prep Time: 20

Total Time: 20

Servings:

Author: Jennifer Stewart

Ingredients

¼ head green cabbage sliced thin
¼ head red cabbage sliced thin
4 small carrots shredded
¾ cup mayonnaise
2 tbsp white wine vinegar
¼ cup green onions sliced
½ cup walnuts toasted, chopped
2 tablespoons pumpkin seeds toasted
pinch salt to taste
pinch black pepper to taste

Instructions

Slice or chop cabbage into thin slices and shred carrots. Place them in a large bowl.
Slice the green onions and add to the bowl.
Chop the toasted walnuts in small pieces. Add to the bowl with the rest of the coleslaw ingredients.
Make the dressing by mixing the vinegar and mayonnaise. Season with salt and pepper to taste.
Pour over the coleslaw ingredients and toss to coat. Serve immediately.

Notes

Add the dressing right before serving to keep the slaw crisp.
Toast the walnuts and pumpkin seeds first for more flavor and texture.
Store the nuts separately and add just before serving so they stay crunchy.
Pat the cabbage dry to keep the slaw from getting watery.
Go easy on the dressing, using just enough to lightly coat everything.

Nutrition