USA · Salads

Coleslaw

18 min4 servings160 kcal

Shredded cabbage and carrots dressed in a tangy, slightly sweet mayo-based dressing with a kick of vinegar.

Coleslaw

Ingredients

  • white cabbage500 g
  • carrots2 medium
  • onion1 small
  • mayonnaise120 ml
  • apple cider vinegar2 tbsp
  • Dijon mustard1 tbsp
  • sugar1 tbsp
  • salt1/2 tsp
  • black pepper1/4 tsp
  • celery seed1/2 tsp

Method

  1. 1Finely chop the cabbage with a knife, on a mandoline or in a food processor. Grate the carrots on a coarse grater. If using, thinly slice the onion.
  2. 2In a large bowl, combine mayonnaise, apple cider vinegar, mustard, sugar, salt, pepper and celery seed. Whisk well until smooth.
  3. 3Add the chopped cabbage, carrots and onions to the bowl with the dressing. Mix thoroughly.
  4. 4Cover the bowl and refrigerate for at least 1 hour before serving.