Description
This Bright, crunchy, and tangy coleslaw is the perfect easy side dish that pairs well with grilled meats and sandwiches.
Ingredients
Vegetables
- 1 small head green cabbage, finely shredded (Finely shred for better texture.)
- 1 small head red cabbage, finely shredded (Adds color and flavor.)
- 2 large carrots, grated (Grate on the coarse side for texture.)
Dressing
- 1/2 cup mayonnaise (Can substitute with Greek yogurt for a lighter version.)
- 2 tablespoons apple cider vinegar (Adjust to taste for tanginess.)
- 1 tablespoon Dijon mustard (Adds flavor depth.)
- 1 tablespoon honey (Can substitute with sugar or maple syrup.)
- Salt and pepper to taste (Taste the dressing before pouring it on.)
- Optional: chopped fresh herbs (like parsley or cilantro) for garnish (Adds a fresh finish.)
Instructions
Preparation
- In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrots.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss until well coated.
- Let it sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
- Garnish with fresh herbs if desired and serve cold.
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days. For a party, mix the veg and dressing separately and combine them about an hour before serving to maintain freshness.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American