Description
A creamy, tangy, and crunchy coleslaw made with shredded cabbage, carrots, and a flavorful dressing. Perfect as a side dish for barbecues and gatherings.
Ingredients
Units
Scale
- 1 medium head of cabbage, shredded
- 2 large carrots, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- In a large mixing bowl, combine the shredded cabbage and grated carrots.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, pepper, and celery seed.
- Pour the dressing over the cabbage and carrots, and toss until evenly coated.
- If desired, add lemon juice for extra tang and toss again.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a spicier version, you can add a dash of hot sauce or some finely chopped jalapeños.
- To make it vegan, substitute the mayonnaise with a vegan mayo alternative.
- This coleslaw can be made a day ahead and stored in the fridge for the best flavor.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 5mg