Ingredients
4 cups Green cabbage, finely shredded
2 cups Red cabbage, finely shredded
1 cup Carrots, grated
¼ cup Red onion, thinly sliced
½ cup Mayonnaise
1 tbsp Dijon mustard
2 tbsp Apple cider vinegar
1 tbsp Granulated sugar
½ tsp Salt (plus more to taste)
¼ tsp Black pepper
¼ tsp Celery seeds (optional)
Instructions
1. Prep: Shred green and red cabbage finely. Toss with ½ tsp salt in a bowl and let sit for 10 minutes, then drain any excess liquid.
2. Vegetables: Add grated carrots and thinly sliced red onion to the cabbage.
3. Dressing: In a separate bowl, whisk together mayonnaise, Dijon, vinegar, sugar, black pepper, and celery seeds until smooth.
4. Combine: Pour dressing over the vegetables and toss thoroughly until evenly coated.
5. Chill: Refrigerate for at least 30 minutes (2-4 hours is ideal) before serving to allow flavors to meld. Give it a final toss before plating.
Notes
Pro-Tips:
• Salting the cabbage and letting it sit for 10 minutes before adding the dressing draws out excess water, ensuring your coleslaw stays crunchy rather than watery.
• Let the finished slaw chill for at least 30 minutes; the vegetables need time to absorb the dressing for the best flavor.
• For a lighter dressing, swap half of the mayonnaise for plain Greek yogurt.
Variations:
• Asian-Style: Replace mayo/mustard/vinegar with sesame oil, rice vinegar, soy sauce, and a touch of honey; top with sesame seeds.
• Fruity: Add thinly sliced apples or raisins for a sweet and savory contrast.
• Spicy: Add a dash of hot sauce or a teaspoon of smoked paprika to the dressing.
- Prep Time: 15
- Category: Side Dish
- Method: No-Cook/Mix
- Cuisine: American