Ingredients
Dressing
- ⅔ cup mayonnaise
- 1 Tbsp honey
- 2 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper (freshly cracked)
Vegetables
- ½ head green cabbage (about 12 oz.)
- 1 large carrot (about 4 oz.)
- 6 green onions (half a bunch)
Instructions
- Gather Ingredients: Assemble all ingredients listed to ensure everything is ready for prep.
- Shred Vegetables: Finely shred the cabbage and carrot using a knife, box grater, or mandoline slicer. Thin and even shreds ensure the best texture. Then, slice the green onions thinly.
- Make Dressing: In a small bowl, whisk together mayonnaise, honey, Dijon mustard, salt, and freshly cracked black pepper until smooth.
- Combine Ingredients: Place the shredded cabbage, carrot, and sliced green onions into a large mixing bowl. Pour the dressing over the vegetables and stir thoroughly until everything is evenly coated.
- Serve or Chill: Serve the coleslaw immediately for a crisp texture or cover and refrigerate to allow the flavors to meld for at least 30 minutes before serving.
Notes
- Use a mandoline slicer for uniformly thin vegetable slices and easier shredding.
- Adjust honey quantity to taste for a sweeter or less sweet dressing.
- For a tangier flavor, add a splash of apple cider vinegar or lemon juice to the dressing.
- Chilling for at least 30 minutes enhances the flavor absorption but can be eaten right away for maximum crunch.
- Leftovers store well covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
