I prefer to make coleslaw from scratch; those packages always contain too much and get wasted. Keep the ingredients on hand for this simple coleslaw recipe for one and you have an easy side dish that goes well with oodles of entrees! My Mom always made coleslaw from scratch; hers was a little less creamy, but I needed to put my spin on her recipe.
This recipe pairs well with my homemade crispy onion rings or great spooned over homemade pan-fried salmon patties.
Ingredients Notes
Vegetables: The hardest part of this recipe is cutting up the cabbage and grating the carrot. You can however, take a little shortcut and use the already shredded type in a package. Also you notice I don’t add red cabbage or onion, my preference is a simpler recipe and using a very flavorful homemade dressing.
Dressing: Make your own dressing for only the amount needed as opposed to buying a bottled dressing. I don’t use coleslaw dressing often, so I often find the bottles stuff stuff just gets wasted.
Additions:
A few things you may like to add, Pick one or two, to take your coleslaw to the next level:
- Raisins
- Cranberries
- Mandarin oranges
- Grapes
- Scallion
Leftover Cabbage
If you’re cooking for one and find yourself with leftover cabbage after buying a full head, proper storage is key to making it last:
- Don’t wash the cabbage until you’re ready to use it. Cut the amount needed and wash only that part.
- Store in the fridge: Cabbage keeps well in the crisper drawer. If you’re using only part of the cabbage, tightly wrap the remaining portion before refrigerating. Placing it in a vegetable storage bag can help retain moisture, but it’s not strictly necessary.
- Shelf life: When stored properly, cabbage can last 3 to 6 weeks in the fridge. In ideal storage conditions, it can last even longer.
Other recipes using cabbage include: old fashioned slow cooker cabbage recipe and spicy vegetable soup recipe.
Recipe Notes
- You can double the dressing or adjust the flavors to make it more mustard flavor or creamier with more mayonnaise. Start with the basic recipe and adjust to your personal taste.
- If you use more cabbage, then increase the amount of dressing.
- If you don’t have a grater, use a vegetable peeler and then chop up the ribbons.
- You can also use a prepackaged coleslaw and mix up the dressing as needed.
- Chill the coleslaw for about 30 minutes to get the best flavor.
How to Make Single Serving Coleslaw
Step One: Chop the cabbage and carrots.
Step Two: Mix the dressing ingredients.
Step Three: Combine, stir chill and serve.
Now, wasn’t that easy!
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Homemade Creamy Cole Slaw
Ingredients
- ½ cup shredded green cabbage. sliced thin A bit less than 1/4 of a small head of cabbage
- 2 tablespoons shredded or julienne carrots
- 2 tablespoons mayonnaise
- 1 teaspoon apple cider vinegar
- ½ teaspoon sugar
- ½ teaspoon Dijon mustard
- ⅛ teaspoon celery seed
- Salt and pepper to taste
Instructions
- Prepare the vegetables. Shred the carrot with a box grater or a sharp knife. Thinly slice the cabbage, using the tender leaves. Place the vegetables in a small bowl.
- Whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, and celery seed in a small bowl. Season with salt and pepper to taste, start with a small amount and adjust.
- Pour the dressing over the vegetables and toss to combine until everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
Notes
For a tangier taste, increase the amount of vinegar slightly.
You can also add other ingredients like shredded red cabbage.
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.
I absolutely love the creamy and crunchy texture of my coleslaw recipe, and hope you give it a try!