Coleslaw
Veg
Shredded cabbage and carrot dressed in a creamy, tangy mayonnaise dressing.
Cuisines
American
Best for
Lunch
Dinner
Recipe
Prep: 15 min
2-3 servings
Ingredients
| 2 cups | shredded green cabbage |
| 1 cup | shredded purple cabbage |
| 1 cup | shredded carrots |
| 1/4 cup | mayonnaise |
| 1 tablespoon | apple cider vinegar |
| 1 tablespoon | sugar |
| 1 teaspoon | Dijon mustard |
| — | salt to taste |
| — | freshly ground black pepper to taste |
Instructions
- 1 In a large bowl, combine the shredded green cabbage, purple cabbage, and carrots.
- 2 In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and Dijon mustard until smooth.
- 3 Pour the dressing over the cabbage mixture and toss until evenly coated.
- 4 Season with salt and freshly ground black pepper to taste.
- 5 Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- 6 Before serving, toss the coleslaw again and adjust seasoning if necessary.
Tips
For a tangier coleslaw, add a little more apple cider vinegar. You can also add a handful of raisins or chopped apples for a sweet twist.