Vanderbilt Victory Coleslaw

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A crisp, tangy slaw with toasted pecans, celebrating the Commodores' overtime resilience on the field. This American-inspired salad recipe, ready in about 20 minutes, pairs cabbage, carrots, mayonnaise into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 6 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 4 cups shredded cabbage, 1 cup shredded carrots, and 1/4 cup chopped parsley. In a separate bowl, whisk together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, and 1/4 tsp celery seed until smooth.
  2. Step 2: Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate for at least 30 minutes to allow flavors to meld.
  3. Step 3: Just before serving, sprinkle 1/4 cup toasted pecans over the top of the coleslaw.

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