Coleslaw

Coleslaw

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

Cabbage 2 cups Cabbage , shredded green
Carrot 1 cup Carrot , shredded
mayonnaise 1/4 cup Mayonnaise
apple cider vinegar 1 tablespoon Apple cider vinegar
sugar 1 tablespoon Sugar
Dijon mustard 1 teaspoon Dijon mustard
salt — Salt , to taste
Black Pepper — Black Pepper , freshly ground to taste

Instructions

  1. 1 In a large bowl, combine the shredded green cabbage, purple cabbage, and carrots.
  2. 2 In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and Dijon mustard until smooth.
  3. 3 Pour the dressing over the cabbage mixture and toss until evenly coated.
  4. 4 Season with salt and freshly ground black pepper to taste.
  5. 5 Cover and refrigerate for at least 1 hour to allow the flavors to meld.
  6. 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.