Ingredients
Dressing
- ¾ cup mayonnaise, slightly scant
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- ¾ teaspoon celery seeds
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Coleslaw
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, julienned or shredded on the large holes of a box grater
- 1 cup thinly sliced red onion
Instructions
- Make the coleslaw dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seeds, sea salt, and several grinds of freshly ground black pepper until smooth and well combined.
- Prepare the coleslaw: In a large bowl, toss together the shredded green and red cabbage, julienned carrots, and thinly sliced red onion to evenly distribute the vegetables.
- Combine and coat: Pour the prepared dressing over the vegetable mixture and toss thoroughly to ensure all the ingredients are evenly coated with the dressing.
- Season and chill: Adjust seasoning to taste with additional salt and pepper if needed. Cover the bowl and chill in the refrigerator for at least 1 hour before serving to allow the cabbage to soften and the flavors to meld beautifully.
Notes
- For extra crunch, add chopped celery or bell peppers.
- Use a mandoline for uniformly thin slices of vegetables for a better texture.
- Can be made a day ahead and refrigerated for enhanced flavor.
- Stir before serving to redistribute dressing as it may settle.
- Optional: Add a splash of lemon juice for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
