Description

This classic coleslaw recipe is a refreshing and crunchy side dish that pairs perfectly with grilled meats or sandwiches. The combination of shredded green and purple cabbage, along with carrots, is dressed in a creamy and tangy dressing for a flavorful twist on a traditional favorite.

Ingredients

Scale

For the Coleslaw:

4 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots

For the Dressing:

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or sugar
1/2 teaspoon celery seed (optional)
Salt and black pepper to taste

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Instructions

In a large bowl, combine the shredded green cabbage, purple cabbage, and carrots.

In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed if using, salt, and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
Cover and refrigerate for at least 30 minutes before serving for best flavor. Stir again before serving.

Notes

For a lighter version, use Greek yogurt in place of some or all of the mayonnaise.
Adjust sweetness and acidity to taste.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 150
Sugar: 5g
Sodium: 220mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 1g
Cholesterol: 5mg