Description
A crisp, tangy, and creamy non-sweet coleslaw made with fresh cabbage, carrots, and a zesty vinegar-based dressing. Perfect for BBQs, sandwiches, or light meals.
Ingredients
- Green Cabbage: 4 cups, finely shredded
- Red Cabbage: 1 cup, finely shredded
- Carrots: 1 cup, grated
- Red Onion: 1/4 cup, finely diced
- Mayonnaise: 1/2 cup
- Apple Cider Vinegar: 2 tablespoons
- Dijon Mustard: 1 tablespoon
- Celery Seed: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
- Preheat Your Equipment: Chill your mixing bowl for an extra-crisp finish.
- Combine Ingredients: In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, celery seed, salt, and black pepper.
- Prepare Your Cooking Vessel: In a large mixing bowl, add shredded green and red cabbage, grated carrots, and diced red onion.
- Assemble the Dish: Pour the dressing over the vegetables and toss gently until well combined.
- Cook to Perfection: Cover and refrigerate for at least 30 minutes to let flavors meld.
- Finishing Touches: Stir gently and adjust seasoning if needed before serving.
- Serve and Enjoy: Serve chilled with your favorite dishes.
Notes
- Salt cabbage before mixing to remove excess moisture and improve texture.
- For added flavor, mix in fresh herbs like dill or parsley.
- Use freshly shredded cabbage for best crunch.