Description

A classic creamy and crunchy coleslaw with a perfect balance of tangy and sweet flavors, ideal for BBQs, sandwiches, and summer gatherings.

Ingredients

4 cups green cabbage, finely shredded
2 cups purple cabbage, finely shredded
1 ½ cups carrots, grated
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons sugar
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed (optional)

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Instructions

In a large bowl, combine the shredded green cabbage, purple cabbage, and grated carrots.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, and celery seed (if using).
Pour the dressing over the cabbage mixture.
Toss until the vegetables are evenly coated with the dressing.
Taste and adjust the seasoning by adding more vinegar for tanginess or sugar for sweetness if desired.
Cover and refrigerate for at least 1 hour before serving to let the flavors meld and the texture crisp up.

Notes

For a lighter version, replace half or all of the mayonnaise with Greek yogurt.Use olive oil and extra vinegar for a mayo-free, vinegar-based coleslaw.For a sweeter variation, add crushed pineapple or a bit more sugar.To make it spicy, mix in hot sauce or finely chopped jalapeño.Coleslaw keeps well in the refrigerator for up to 3 days; stir before serving.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 5g
Sodium: 200mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 2g
Cholesterol: 10mg