Description
A classic coleslaw recipe that’s crisp, creamy, and perfect for any occasion.
Ingredients
Scale
- 1 small head green cabbage, finely shredded (about 6 cups)
- 2 large carrots, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine shredded cabbage and grated carrots.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper.
- Pour the dressing over the cabbage and carrots.
- Toss well to coat evenly.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- For extra crunch, add 1/4 cup chopped walnuts or pecans.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 4g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
