Description
A creamy and refreshing coleslaw recipe featuring shredded green and red cabbage, crisp carrots, and scallions, all tossed in a tangy, slightly sweet dressing made with mayonnaise, apple cider vinegar, Dijon mustard, and celery seeds. Perfect as a summer side dish or picnic favorite.
Ingredients
Scale
Dressing
- Scant 3/4 cup mayo or Vegan Mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 3/4 teaspoon celery seeds
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
Coleslaw
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, peeled and sliced thinly
- 3 scallions, chopped
Instructions
- Make the coleslaw dressing: In a medium bowl, thoroughly whisk together the mayonnaise, apple cider vinegar, Dijon mustard, pure maple syrup, celery seeds, sea salt, and several grinds of freshly ground black pepper until smooth and well combined.
- Combine the vegetables: In a large mixing bowl, add the shredded green and red cabbage, sliced carrots, and chopped scallions. Toss these vegetables together to evenly mix.
- Dress the coleslaw: Pour the prepared dressing over the vegetable mixture. Use tongs or salad spoons to toss everything thoroughly until the cabbage and carrots are evenly coated with the creamy dressing.
- Season to taste: Taste the coleslaw and adjust the seasoning by adding more sea salt and black pepper if desired. Mix again gently to incorporate any added seasonings.
- Chill and serve: For best flavor, refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld. Serve cold as a crisp, refreshing side dish.
Notes
- This easy coleslaw recipe is the perfect summer side dish or picnic staple.
- For the best results, use high-quality store-bought mayonnaise such as Sir Kensington’s, or make your own mayo for a fresher taste.
- You can substitute vegan mayonnaise to make this dish plant-based.
- Adjust the amount of vinegar and maple syrup to tailor the dressing’s tang and sweetness to your preference.
- Make ahead and store in the refrigerator in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 10 mg
