Description
A creamy and crunchy coleslaw made with fresh vegetables and a tangy dressing.
Ingredients
Scale
- 1 small head green cabbage
- 2 large carrots (peeled)
- 1/2 small white onion
- 1 cup high-quality mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon celery seed
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
Instructions
- Remove any wilted outer leaves from the cabbage. Cut the head in half through the core, then cut each half again into quarters.
- Use a sharp knife to slice out the tough white core from the center of each wedge. Lay the flat side of the wedge down on your cutting board and slice it into very thin strips. Aim for a width of about an eighth of an inch.
- Place all the shredded cabbage into a very large mixing bowl.
- Peel your carrots and trim off the ends. Using a box grater, shred the carrots directly into the bowl with the cabbage. If you find the cabbage strips are too long, you can give the whole pile a few rough chops with your knife to make it easier to eat.
- Toss the cabbage and carrots together with your hands to make sure the colors are well-distributed.
- In a separate medium-sized bowl, combine the mayonnaise, apple cider vinegar, sugar, celery seed, salt, pepper, and Dijon mustard.
- Pour about three-quarters of the dressing over the cabbage and carrot mixture. Use a large set of tongs or a spatula to fold the vegetables into the cream. If the slaw looks a little dry, add the remaining dressing.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour. This is a non-negotiable step.
- Right before you serve the slaw, give it one more thorough toss.
Notes
- Chilling the coleslaw enhances the flavors and gives it a better texture.
- Feel free to adjust the dressing ingredients to suit your taste.
- Prep Time: 30 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg