Bold Flavor-Packed Coleslaw
A flavorful and crunchy coleslaw combining green and red cabbage, carrots, and a tangy creamy dressing that elevates any meal.
Ingredients
Cabbage and Carrots
- 1 small head green cabbage, shredded Look for bright, fresh leaves without blemishes.
- 1 small head red cabbage, shredded Adds beautiful color and a slightly sweeter flavor.
- 2 pieces carrots, grated Use fresh, firm carrots for crunch and sweetness.
Dressing
- 1 cup mayonnaise Using Duke's or Hellmann's for best creamy consistency.
- 2 tablespoons apple cider vinegar Look for organic, unfiltered varieties for tanginess.
- 1 tablespoon Dijon mustard Grey Poupon is recommended for a subtle spice.
- 1 tablespoon sugar Adjust according to taste to balance flavors.
- 1 teaspoon celery seed Adds a hint of warmth and aroma.
- to taste Salt and pepper Season to taste.
Instructions
Preparation
- In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrots. Use a box grater for the carrots or a food processor for convenience.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until well combined. The dressing should be creamy with a nice tang.
- Pour the dressing over the cabbage mixture and toss gently until the cabbage and carrots are evenly coated.
- Cover the bowl with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least 30 minutes before serving.
Notes
Use room temperature mayonnaise for easier mixing. For a creamier texture, add an extra tablespoon of mayonnaise. If you want the coleslaw extra crunchy, chill the cabbage for a few hours before adding the dressing.