Description
A classic, easy-to-make creamy coleslaw featuring a crisp mix of green and red cabbage with julienned carrots and red onion, all tossed in a tangy, slightly sweet dressing made with mayonnaise, apple cider vinegar, and Dijon mustard. Perfect as a side dish for barbecues, picnics, or any casual meal.
Ingredients
Coleslaw Dressing
- ¾ cup mayonnaise (slightly scant)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- ¾ teaspoon celery seeds
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Coleslaw
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, julienned or shredded on the large holes of a box grater
- 1 cup thinly sliced red onion
Instructions
- Make the Coleslaw Dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seeds, sea salt, and several grinds of freshly ground black pepper until thoroughly combined and smooth.
- Prepare the Coleslaw: In a large bowl, combine the shredded green cabbage, shredded red cabbage, julienned carrots, and thinly sliced red onion. Pour the prepared dressing over the vegetables and toss well to coat every ingredient evenly in the creamy dressing. Taste and adjust seasoning with additional salt and pepper if needed.
- Chill Before Serving: Cover the bowl and refrigerate the coleslaw for at least 1 hour, allowing the cabbage to soften slightly and for the flavors to meld beautifully before serving.
Notes
- For best flavor development, make the coleslaw a few hours or even a day in advance if possible.
- Use fresh, crisp cabbage and carrots for excellent texture.
- Adjust sugar according to preferred sweetness level.
- Can be stored in the refrigerator, covered, for up to 3 days.
- Add a splash of lemon juice for extra tanginess if desired.
- To make it lighter, substitute half or all of the mayonnaise with Greek yogurt.
