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Coleslaw Salad

Course Salad
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

Coleslaw:

  • 1 - Cabbage
  • 1 - Large Carrot

Dressing:

Ranch:

  • 3/4 cup Mayonnaise
  • ¼ cup Buttermilk
  • 1 tsp Mustard
  • ¼   cup Minced Pickle
  • 1 tsp Lemon Juice
  • ¼ tsp Salt
  • ⅛ tsp ground Black Pepper

Honey Mustard:

  • 3/4 cup Mayonnaise
  • ¼ cup Buttermilk
  • ¼ cup Honey
  • 1 tbsp Mustard

Balsamic Vinaigrette:

  • 4 tbsp Balsamic Vinegar
  • 1   tsp Mustard
  • ½ cup Olive Oil.
  • Salt and Pepper

Instructions

  1. Take your mandoline and shred the cabbage thinly. Attach your Mandoline Matchstick Attachment, peel and cut the carrot into 2” long then shred it using the mandoline with the attachment.

  2. To make the ranch and honey mustard dressing combine all of the ingredients of each dressing in a small bowl.

  3. To make the balsamic vinaigrette, mix in the small bowl the balsamic vinegar and mustard, add a small pinch of salt then mix it thoroughly. Slowly add the olive oil in droplet speed about 2-3 drops per second while rapidly whisking the sauce.

  4. Drain the water out of shredded vegetables, arrange your coleslaw by combining your choice of dressing and the shredded veggies.