Classic Creamy Tangy Coleslaw (Printer-Friendly)

Crisp cabbage tossed with creamy, tangy dressing. Great for summer meals or as a side dish.

# What You'll Need:

→ Vegetables

01 - 4 cups green cabbage, finely shredded
02 - 2 cups red cabbage, finely shredded
03 - 1.5 cups carrots, julienned or grated
04 - 2 tablespoons red onion, finely minced

→ Dressing

05 - 0.75 cup mayonnaise
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon granulated sugar
09 - 0.5 teaspoon celery seed
10 - Salt and freshly ground black pepper, to taste

# Method:

01 - In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, and red onion.
02 - In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, celery seed, salt, and pepper until smooth.
03 - Pour the dressing over the vegetable mixture and toss thoroughly until all ingredients are evenly coated.
04 - Taste and adjust the seasoning with additional salt or pepper if desired.
05 - For optimal flavor and texture, cover and refrigerate for at least 1 hour prior to serving.

# Expert Suggestions:

01 -
  • Crisp and refreshing texture
  • Quick and easy to prepare
02 -
  • Coleslaw can be made a day ahead for best flavor.
  • This recipe is naturally gluten-free if using certified GF ingredients.
03 -
  • Stir before serving for even dressing coverage.
  • For a lighter version use half yogurt or low-fat mayo.
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